Broccoli, feta, hazelnut and cherry tomato salad

Another favourite recipe from the Avoca Café in Ireland.

½ cup hazelnuts (or cashews or almonds), toasted
About 1 pound broccoli florets in bite-sized pieces
4 oz. feta cheese, cut into small cubes
8 oz. cherry tomatoes, halved
7 oz. dressing (see below)

To toast nuts, spread on a baking tray, in a 350° F oven for 5-10 minutes. They can burn very quickly towards the end, so be careful. Turn them onto a tea towel and rub off the skins. Allow to cool. Put the nuts in a bowl with the broccoli, cheese and cherry tomatoes. Gently toss with the dressing and season with pepper. Salt is usually not required as the feta is usually salty enough.

Dressing
Equal parts (about 300 ml each) sunflower oil, olive oil, peanut oil and red wine vinegar.
2 cloves garlic
3 Tbsp grainy mustard
2 Tbsp honey
Salt and pepper to taste

Blend all ingredients and liquefy. This dressing can be stored in a bottle and shaken vigorously before using. It will keep for several weeks in the fridge.