This is a plant based version of the Avoca’s salad broccoli, tomato, hazelnut and feta salad in a french dressing. (basically, replace the feta with a plant based version, not really rocket science) .
I would replace the feta either with my ‘tofeta’ (see recipe here ) or the Dairy-Free Feta Style ‘Sheese’ by Bute Island which is a great substitute.
The x factor of this salad isn’t really one single component, it’s the combination of the toasted hazelnuts, cherry tomatoes, raw broccoli, salty feta with the classic french dressing, recipe for the dressing is on this page.
Begin by toasting the hazelnuts on a dry frying pan. After several minutes shake the pan to cook them on the other side.
Once they look charred all over, put the hazelnuts into a teacloth and wrap tightly into a ball and rub them together for several minutes to rub the skins off the hazelnuts by rubbing them against each other. it can feel quite hot so take care). Open the cloth to reveal the skinned hazelnuts, remove them carefully and put them in a bowl for later.
Now chop the broccoli into small florets about the size of a cherry tomato. Include all the stem, chopping it into small cubes. add this to a large serving dish.
Now half all the cherry tomatoes and add them to the broccoli.
Cube the vegan feta and add to the dish.
Add the toasted hazelnuts to the dish.
Pour over the french dressing and stir to coat all the ingredients. It may feel like a lot of dressing but the broccoli will absorb a lot of the dressing.
Stir the salad every now and then before serving to coat dressing over the salad.The broccoli will absorb a lot of the dressing. Stir the salad every now and then before serving to coat dressing over the salad.
dry toast the hazelnuts 
move them around to toast all sides 
while hot put them in a teacloth 
roll into a ball and rub for a few minutes to remove the skins 
open and remove the hazelnuts 
add the chopped broccoli to the dish 
add the cherry tomatoes 
add the vegan feta 
add the toasted hazlenuts 
pour over the french dressing and mix – let it soak into the broccoli and serve
Broccoli, Tomato, Hazelnut salad
Ingredients
- 2 florets of broccoli
- 50 gms hazelnuts
- 300 gm cherry tomatoes
- 200 gm vegan feta
- 150 ml classic vinaigrette
Method
- Begin by toasting the hazelnuts on a dry frying pan. After several minutes shake the pan to cook them on the other side.
- Once they look charred all over, put the hazelnuts into a teacloth and wrap tightly into a ball and rub them together for several minutes to rub the skins off the hazelnuts by rubbing them against each other. it can feel quite hot so take care). Open the cloth to reveal the skinned hazelnuts, remove them carefully and put them in a bowl for later.
- Now chop the broccoli into small florets about the size of a cherry tomato. Include all the stem, chopping it into small cubes. add this to a large serving dish.
- Now half all the cherry tomatoes and add them to the broccoli. Cube the vegan feta and add to the dish.
- Add the toasted hazelnuts to the dish.
- Pour over the french dressing and stir to coat all the ingredients. It may feel like alot of dressing but the broccoli will absorb a lot of the dressing. Stir the salad every now and then before serving to coat dressing over the salad.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).