REGISTER FOR OUR NEWSLETTER
Broccoli and yoghurt salad
Broccoli is an absolute superfood, full of vitamins and valuable nutrients. It is worth including it in your diet a few times a week. This broccoli and yoghurt recipe is a real treat with the delicious salad dressing and the anchovy fillets.
Production
01
You will need 400 g broccoli flowers for the salad. Put a pinch of salt in boiling water, and then add the washed broccoli, steaming it for 8 minutes. Then place it in cold water to stop it from cooking any further. Finally, drain it off.
02
Cook the eggs in boiling water for 8 minutes, and after turning off the cooker, just leave it in the water for 2 more minutes. When the eggs are done, cool, peel and cut them in quarters.
03
Put the pear balsamic vinegar in a small bowl and add a pinch of salt and pepper. Allow some time for the salt crystals to melt. Then mix in 2 spoons of camelina oil.
04
Mix the plain yoghurt and a small clove of finely grated garlic to the dressing.
05
Toss the yoghurt salad dressing together with the drained and cooled broccoli.
Tip:
Serve your salad with quartered hard boiled eggs and the anchovy fillets.
Ingredients
2
Tbsp
2
tsp
400
g
broccoli
2
piece(s)
egg(s)
6
piece(s)
anchovy fillets
50
g
plain yogurt
2
pinch
1
pinch
1
clove(s)
garlic