Broccoli and Yogurt Salad

About

This broccoli is simply cooked and cooled then tossed in a tangy yogurt and tahini dressing with a hint of lemon and garlic.

This makes a great side salad to cold meats, perfect for lunches or dinners.

Ingredients

• 2 cup flowerets broccoli florets raw
• 2 tablespoon greek yogurt
• 2 teaspoon lemon juice
• 1 teaspoon tahini
• 1 clove garlic
• ¼ teaspoon salt, sea salt
• ⅛ teaspoon black pepper

Instructions

1. Add the broccoli florets to a pan of boiling water and simmer for 4-5 minutes until fork tender. Drain and refresh under cold water. Set aside to cool.
2. Whilst the broccoli is cooking, crush the garlic and add to a small mixing bowl along with the yogurt, lemon juice, tahini, salt and pepper. Stir well to combine.
3. Spoon the yogurt over the cooled broccoli and mix well to coat. Serve immediately.

Nutrition Facts

• Servings: 4
• Calories: 23.8kcal/99.4kJ (per serving)
• Fat: 0.8g (per serving)
• Carbs: 2.9g (per serving)
• Protein: 2.1g (per serving)