I tend to use recipes as loose guidelines at best, and with salads this applies even more so. Today I wanted something strong and spicy so added spring onion and red and green chillis. On other occasions I've added a teaspoon of pesto to the dressing or used cashew nuts instead of seeds.
Cook the broccoli until it's tender. Meanwhile mix some dressing in a large bowl. I like dressing best made with red wine vinegar. Sometimes I think I'm the only person in the world who doesn't understand the fuss about balsamic. I think it's alright on its own but overpowers anything it's paired with.
So, red wine vinegar, a pinch of salt, a drop of mustard and olive oil, stirred together. Add the broccoli while it's hot so it soaks up the dressing. Leave to cool for a bit then throw in the feta, spring onion/chilli/other, some seeds or chopped nuts and some carrots roasted in a hot oven for about 20 minutes.
Best eaten straight out the bowl, in the garden on a hot day. It also makes a damn fine packed lunch.