Broccoli and Cherry Tomato Salad

Ingredients (Serves 6):

• 4 cups broccoli florets

• 2 cups cherry tomatoes, halved

• 2 tsp Beerenberg Red Wine and Garlic Mustard

• 3 tbs rice wine vinegar

• 1 tbs Beerenberg Extra Virgin Olive Oil

• 2 tsp dried oregano

Method:

1. Steam the broccoli until just cooked, about 3 minutes. Transfer to a bowl to cool.

2. Add the tomatoes.

3. Place the mustard in a small bowl. Gradually whisk in the vinegar and olive oil. Mix in the oregano.

4. Add to the salad and toss to coat. Season with salt and pepper. Cover and chill.