Sig's Broccoli, Mushroom Salad with Yogurt Mustard dressing

Name: Sig's Broccoli, Mushroom Salad with Yogurt Mustard dressing
Yield: 2 servings
Cuisine: British
Ingredients: 250 gr fresh broccoli; 4-6 small mushrooms; 1 tomato; 1 handful sunflower seeds; 1 clove garlic; 1 teaspoon olive oil; 1 teaspoon mustard; 1 pinch black pepper; 4 sprigs fresh coriander; 1 pinch dried wild garlic; 2-3 low fat greek plain yogurt; 3 hardboiled eggs

Sigrun @sigrun

German, living in England

Trying to come up with healthy filling meals, this can be served with poached salmon or other fish. #vegetarian #cookwithcookpad

Sigrun @sigrun

German, living in England

Trying to come up with healthy filling meals, this can be served with poached salmon or other fish. #vegetarian #cookwithcookpad

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Ingredients

2 servings

250 grfresh broccoli
4-6small mushrooms
1tomato
1 handfulsunflower seeds
1 clovegarlic
1 teaspoonolive oil
1 teaspoonmustard
1 pinchblack pepper
4 sprigsfresh coriander
1 pinchdried wild garlic
2-3low fat greek plain yogurt
3hardboiled eggs

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Steps

1

Boil the eggs for 6-7 minutes, cool and peel. Cut broccoli into little florets, boil them for about 5 minutes.
2

Drain broccoli put into a bowl. Cook the tomato down until it is almost dry, (I do this in microwave, takes about 5 minutes. Make sure you make a few cuts into the tomato and keep mashing it down), add tomato to broccoli.
3

Slice the mushrooms add to broccoli, toss about.
4

Mix the yogurt, mustard, oil, crushed garlic, dried wild garlic, coriander and pepper. Lift this under the broccoli.
5

Toast the sunflower seeds, plate up the salad then sprinkle the seeds over.