Method

• Wash and chop the broccoli into florets, leaving a good length of the stem
• Steam the broccoli for a couple of minutes and then run under cold water immediately to stop them from over cooking
• Drain off water
• Mix together the dressing ingredients, add horopito sauce to taste (if you like heat you may want to add more, or less if you don’t!)
• Add salt and pepper to taste and set aside
• Boil the eggs for 10 minutes from cold water
• Once the eggs are cooked, drain off the water and cool down in cold water
• Peel and chop into halves
• Roughly chop the walnuts and finely slice the anchovies and chives
• To bring the salad together, mix the cooked broccoli, toasted nuts, anchovies and chives with the dressing
• Place on a platter or in a serving bowl and add the eggs
• Drizzle over a little extra of the Horopito Sauce if you want extra kick