4cupsbroccoli florets,1 medium to large sized broccoli head (12 oz/350g)
180gramscooked chopped bacon (7oz/about 8 slices)
150grams1 chopped onion
280gramsGreek yoghurt (1 cup)
2tbspheavy cream
1tbspapple cider vinegar
1/4cupcrumbled feta (70 g)
1/2cupmature cheddar cheese cubed (60g)
1/4cuproasted, salted pumpkin seeds (28g)
Instructions
Cut broccoli florets (the tips) of the stem, place in rapidly boiling water for about 1.5 minutes, drain the florets and place in cold water to stop cooking.
Fry the chopped bacon and onion together, make sure the bacon is well done.
In a bowl make the dressing by stirring together the following dressing ingredients; Greek yoghurt, heavy cream, apple cider vinegar, salt, pepper and whisk together.
Put the broccoli in a large bowl, add all ingredients; bacon, onion, crumbled feta cheese, mature cheddar cheese cubes and cover in the mixed dressing ingredients.
Toss the ingredients until the broccoli is well coated.
Refrigerate for an hour before serving. The salad is more crispy and better fresh.