Broccoli And Parmesan Salad - cooking recipe

Ingredients

1 lb broccoli, cut into florets
None None FOR THE DRESSING
3 None sun-dried tomatoes, drained, chopped, 2 tbsp oil reserved
1 tbsp red wine vinegar
1/2 tsp sugar
1/2 lb cherry tomatoes, halved
2 oz Parmesan cheese, shaved
1 oz pine nuts, toasted
None None crusty bread, to serve

Preparation

Blanch broccoli in boiling salted water for 1-2 mins. Shock in ice water. Drain.
To make the dressing, whisk together chopped sun-dried tomatoes, reserved oil, vinegar and sugar. Season. Toss with remaining ingredients and broccoli.
Serve with crusty bread.