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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