4-5 broccoli florets
85g/3oz Wensleydale with cranberry cheese, sliced
1 tomato, sliced
½ tbsp extra virgin olive oil
Cook the broccoli in a pan of salted, boiling water for 2-3 minutes, or until tender. Drain.
To serve, arrange the Wensleydale slices, tomato slices and cooked broccoli onto a plate and drizzle over the olive oil.
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