Broccoli Salad with Hazelnut Oil

For the broccoli salad, chop the hazelnut kernels slightly and roast them in a non-stick pan without oil until golden brown. Cut the broccoli from the thick stalk and cut into bite-sized pieces or florets.

Remove the hazelnuts from the pan and instead bring the vegetable soup to a boil in it once, then add the broccoli and cook over medium heat for about 8 minutes with the lid on until al dente.

Then drain in a sieve and let it cool down a bit. In the meantime, mix the natural yogurt, hazelnut oil and vinegar in a bowl, season with salt and pepper and add the hazelnuts.

Add the broccoli to the bowl and mix everything together well.

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