Broccoli And Almond Salad

350 g/12 oz broccoli
salt
50 g/2 oz split almonds, toasted
1 small red pepper, cored, deseeded and thinly
sliced
4 tablespoons vinaigrette dressing

Break the broccoli into florets and blanch in boiling salted water for 4 minutes. Drain and cool.

Place in a salad bowl with the almonds and red pepper. Pour over the vinaigrette dressing and toss thoroughly.

SERVES 4 to 6