1 head broccoli
1 cup toasted walnuts
2 tbsp fresh chives
2 tbsp lemon juice
2 tbsp olive oil
1-2 tbsp Horopito Pepper Sauce
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.