500grams broccoli florets and stems finely chopped
1 small red onionfinely diced
1/2 cup dried cranberrieschopped
Creamy Dressing
1/2 cup mayonnaise
2/3 cupGreek yoghurt
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt flakes
1 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 180°C (fan-forced).
Spread the seeds and almonds on a large baking tray in a single layer, keeping them separate. Toast for 10-15 minutes until just coloured. Set aside to cool.
1/2 cup pumpkin seeds or sunflower seeds, 1/2 cup flaked almonds
Turn the oven up to 200°C (fan-forced). Line a baking tray with baking paper and cover with the bacon in a single layer. Roast for 20 minutes until the bacon is crispy. Set aside to cool.
7 short cut bacon rashers
Meanwhile, make the dressing. Combine all the ingredients in a small bowl. Taste and adjust the flavour, adding more salt and pepper if needed.
1/2 cup mayonnaise, 2/3 cup Greek yoghurt, 1 tablespoon dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon salt flakes, 1 teaspoon freshly ground black pepper
Now for the assembly. Place the broccoli, onion, bacon, dried cranberries and seeds in a large bowl - don't add the toasted almonds yet - and gently toss.
1/2 cup pumpkin seeds or sunflower seeds, 500 grams broccoli florets and stems , 1 small red onion, 1/2 cup dried cranberries, 1/2 cup flaked almonds
Drizzle the dressing over the salad. Gently toss to combine. Sprinkle on the toasted almonds just before serving and stir through.
