Broccoli, Cranberry & Bacon Salad
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- 1 cup pumpkin seeds or sunflower seeds
- 1 tablespoon extra virgin olive oil
- 7 bacon rashers chopped
- 500 g broccoli finely chopped
- 1 red onion small, finely diced
- 75 g dried cranberries chopped
- 100 g goat's cheese soft, crumbled
- 2/3 cup greek yoghurt or natural yoghurt
- 1/3 cup mayonnaise
- sea salt & cracked black pepper
Heat a frying pan over medium heat. Toast the pumpkin or sunflower seeds for 5–8 minutes, giving the pan a toss every 2 minutes. Remove and set aside.
1 cup pumpkin seeds
Add the olive oil to the pan and fry the bacon until crispy. Remove and set aside.
1 tablespoon extra virgin olive oil, 7 bacon rashers
In a large bowl, place the broccoli, red onion, cranberries, goat’s cheese, bacon and pumpkin or sunflower seeds. Toss gently to combine.
500 g broccoli, 1 red onion, 75 g dried cranberries, 100 g goat's cheese, 7 bacon rashers, 1 cup pumpkin seeds
For the dressing: Mix the yoghurt and mayonnaise together. Season well.
2/3 cup greek yoghurt, 1/3 cup mayonnaise
Add the dressing to the salad and combine gently. Enjoy!
Lunch, Salad
Gluten Free, Nut Free, Pork
Allergen Gluten Free, Nut-free
Protein Pork
Member Free
