Ingredients:
- 1 large broccoli head, finely sliced with a knife or mandolin
- handful toasted slithered almonds
- 4 to 5 bacon rashes, fat removed (optional)
- 1/4 cup natural yoghurt
- 1 teaspoon Dijon mustard
- 1 teaspoon brown sugar
Method:
- Thoroughly wash broccoli florets and cut into smaller florets. Finely slice and set aside.
- Lightly pan fry almond slithers until golden brown. Put aside and allow to cool.
- If adding bacon, chop into small bits and pan fry. Put these aside and allow to cool.
- Once cooled, add bacon and toasted almond slithers to chopped broccoli. Leave a little bacon and almonds aside for top dressing.
- Mix dressing ingredients together and allow to develop.
- Toss salad & dressing together just before serving in a lovely salad bowl. Add remaining almonds and bacon on top and serve.