Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper. Spread the almonds on the tray and roast for 10–15 minutes, until just coloured. Remove and set aside to cool.
1 cup slivered almonds
Crank the oven up to 200°C conventional (180°C fan-forced). Arrange the bacon on a lined baking tray and bake for about 20 minutes, until crispy. Remove, cool and roughly chop.
7 bacon rashers
For the dressing: Combine the ingredients in a bowl and season well with salt and pepper.
1/3 cup mayonnaise, 2/3 cup greek yoghurt
In a large bowl, place the bacon, broccoli, red onion, dried cranberries, salt and pepper. Don’t add the toasted almonds yet. Toss gently to combine.
7 bacon rashers, 500 g broccoli, 1 red onion, 1/2 cup dried cranberries, good pinch sea salt, good pinch cracked black pepper
Add the dressing to the salad and combine. Add the toasted almonds just before serving and stir through.
