Warm Bellaverde brocolli with mint, goat's cheese and pine nuts

Wash the Bellaverde and trim the base of the spear. Cook in a saucepan with salted boiling water for 4 mins until just tender. Drain and then rinse in cold water to cool slightly, then drain again. In the meantime finely chop the garlic and the mint together and place in a large bowl. Pour in the oil and the balsamic vinegar and mix until well combined. Add the warm Bellaverde® to the bowl with the dressing. Season with salt and pepper and toss everything together until evenly coated. Place on a serving plate. Crumble over the goat cheese, scatter over the pine nuts and serve.