Broccoli, Tomato & Hazelnut Salad


110g hazelnuts
400g broccoli florets
110g feta cheese, cut into bite-sized cubes
225g cherry tomatoes, halved
200ml Avoca French dressing

1. Toast the hazelnuts in a hot oven until they just colour. You will need to shake them a little to ensure they are evenly coloured
2. Tip them into a tea towel and rub off the skins
3. Allow to cool, and then put the hazelnuts into a bowl with the broccoli and cherry tomatoes
4. Gently toss with the dressing and season with pepper. Salt should not be required, as usually feta is salty enough
5.  Top with the cubes of feta
6. Enjoy!