Broccoli Salad


  • 1 x head of broccoli (including stem), chopped into small florets
  • 8 medium mushrooms, finely sliced
  • 1 x carrot, finely sliced
  • 60g of pine nuts, lightly toasted
  • 1/2 - 1 purple onion, finely sliced
  • 1 clove of garlic, crushed
  • 2-3 short-cut bacon rashers, finely chopped (optional)
  • 150g of Haloumi (sliced and grilled) OR Feta (crumbled)
  • 2 tbsp of Greek Plain Yoghurt
  • 1-2 tsp wholegrain mustard
  • 2 tbsp of Olive Oil
  • 1 tbsp white wine vinegar / apple cidar vinegar
  • Salt & pepper, to taste


  • Fill saucepan with water and put it on the stove top to boil.
  • Meanwhile, prepare broccoli, mushroom and carrot. Blanch in boiling water for no more than one minute (you want your veggies still crispy). Remove from water and drain. Set aside in a large bowl.
  • Next, heat a fry pan over med-high heat. Toast the pine nuts (if not done already) and add them to the veggie mix.
  • In the same pan, next fry off the onion and garlic (and bacon if using) with a little olive oil for a few minutes. Add this to the veggie mix also.
  • If using haloumi, slice into strips and fry in the same pan. Remove, chop into smaller pieces and add to the salad mix.
  • Finally, in a seperate small bowl, combine the dressing ingredients - yoghurt, mustard, oil, vinegar and salt and pepper. Whisk to well combined and then stir through the salad.
  • This salad can be served immediately warm, or make in advance and have it cold as a side dish or lunch.

Vegetarian Adaptation:
Omit bacon

Vegan Adaptation:
Omit bacon
Switch cheese to vegan alternative or add additional nuts – e.g. walnuts
Use soy plain yoghurt in the dressing