BROCCOLI, CRANBERRY & BACON SALAD

Ingredients:

• 500 grams of broccoli, washed & finely chopped

• 7 rashers of shortcut bacon, chopped

• 1 small red onion, finely diced

• 75 grams of cranberries, chopped

• 1 cup of pepitas or sunflower seeds, toasted

• 100 grams of soft goats cheese, crumbled

Dressing (staples):

• 1/3 cup of mayonnaise

• 2/3 cup of natural or Greek yogurt

• Salt

• Pepper

Method:

1. Heat a frying pan on medium heat. Toast the pepitas/sunflower seeds for 5- 8 mins, giving the pan a toss every 2 minutes. Remove and set aside. Add a little olive oil to the pan and fry the bacon off on each side until crispy. Remove and set aside. 

2. In a large bowl, add the broccoli, red onion, bacon, cranberries, pepitas/sunflower seeds and goat’s cheese. Toss gently to combine.

3. To make the dressing, mix the mayonnaise and yoghurt together. Season well.

4. Add the dressing to the salad and combine gently. Enjoy.