Ingredients

2 bunches of broccoli

2 tblsp lemon juice

1/2 tsp powdered mustard

3/4 tsp salt

1/4 tsp pepper

4 dashes pepper sauce

2 tbsp salad oil

2 tbsp extra virgin olive oil

1/2 small red onion minced

1/4 toasted pine nuts

Preparation

  1. Cut the florets of the broccoli into bite sized pieces. Peel the stalks and slice diagonally. Steam until al dente.
  2. Whisky the rest of the ingredients, except the onion and pine nuts, together in a small bowl.
  3. Transfer the broccoli in to a bowl and toss with the vinaigrette, pine nuts and onion.

Serve warm