Broccoli Salad


  • 1 broccoli
  • 8 mushrooms (medium)
  • 1 carrot
  • 60g pine nuts
  • 1 purple onion
  • 1 garlic clove
  • 3 rashers shortcut bacon (optional)
  • 150g haloumi
  • OR 150g feta (crumbled)
  • 2 tbsp plain greek yoghurt
  • 1 1/2 tsp wholegrain mustard
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • OR 1 tbsp apple cidar vinegar
  • salt
  • pepper


  • Prep Ingredients: Chop broccoli into small florets and make sure to include the stem. Finely slice the mushrooms, carrot and onion. Lightly toast the pine nuts, and crush the garlic clove. Slice and grill the halloumi.
  • Finely chop the bacon if you're using it.
  • 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