Broccoli is not a vegetable which appears frequently in traditional Spanish dishes, but due to its high nutritional value is increasingly appreciated also in this part of Europe. Broccoli is often served here as a side dish for meat, seafood or fish, or is added to stews or salads. Today's salad inspired by a recipe I've found on a Peruvian kitchen website: www.yanuq.com, contains broccoli florets (cooked or steamed al dente), feta cheese, pine nuts and raisins. The sauce, which I used for the salad is basically mayonnaise mixed with natural yogurt; however, if you prefer less caloric version, I suggest replacing it with just the yogurt or simply drizzle the salad with extra virgin olive oil mixed with a bit of vinegar.
Ingredients (serves 2):
1 broccoli, cut into florets and steamed or cooked al dente
80 g feta cheese, crumbled
2 tablespoons raisins
2 tablespoons pine nuts
2 tablespoons mayonnaise
2 tablespoons plain yogurt
salt and pepper
Soak the raisins in hot water for 10-15 minutes; drain and pat dry with paper towels. Roast the pine nuts for a few minutes, on a dry frying pan. Mix the mayonnaise with the yogurt.
Put the broccoli florets in a bowl, add the crumbled feta cheese, raisins and pine nuts. Finally add the sauce and mix well. Season with freshly ground pepper and a pinch of salt.