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.