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Broccoli Salad in a Yoghurt, Dill Dressing

The Blessed Barrenness
A delicious, healthy, full fat salad that can be eaten as a meal or as a side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • 1 x head of broccoli
  • Half an English cucumber
  • 3 x Spring Onions
  • Double Cream or Greek Yoghurt
  • Whole Grain Mustard
  • Dried Dill
  • Salt & Pepper
  • Walnuts optional

Instructions
 

  • Break the broccoli into small florets
  • Lightly steam the broccoli till al dente
  • Allow to cool
  • Chop up your cucumber & spring onions
  • Toss in a bowl with the al dente, cooled broccoli
  • Using a jug, blend together about a cup of double cream or Greek yoghurt with salt, pepper, dried dill & whole grain mustard. Usually I just keep blending till I get the flavor I like with the mustard and dill.
  • Pour, dollop over your greens and chill.
  • You can also add some chopped walnuts at this point, but that's optional.

Notes

This is a fail proof recipe and aside from Ava, I've never come across anyone who doesn't love it! Enjoy!
PS. don't let the nutritional values fool you, that is written into the recipe card plug in, but I don't believe it to be accurate.