Broccoli salad with bacon, sunflower seeds and raisins


(Serves 4)

1 broccoli

200ml Greek yoghurt

2 tablespoons sugar

juice and zest of 1 lemon

2 tablespoons mayonnaise (preferably homemade)

1-2 tablespoons good virgin olive oil (e.g. Masia el Altet)

150-200g cubed bacon

2 tablespoons sunflower seeds

½ red onion or 2 spring onions

1 small handful raisins

Break or cut the broccoli into small florets and peel and slice the stem into ½ cm slices. Mix the yoghurt, sugar, lemon zest and juice, mayonnaise, olive oil, salt and pepper together to make a marinade. Stir in the broccoli and leave it to marinate overnight, or for a minimum of 8 hours. Toast the bacon cubes until crisp, lightly toast the sunflower seeds in the oven and thinly slice the onions. Fold it all together with the broccoli and raisins.  Set aside a small amount of bacon, raisins and sunflower seeds to use as garnish when you come to arrange the salad on a dish or plate.

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