Recipe | Creamy broccoli salad

An easy salad that can be used as a side dish or a make-ahead lunch. The combination of crunchy broccoli, crispy bacon, chewy cranberries and creamy dressing is a match made in heaven.

Serves: 6

Prep time: 30 minutes + chilling

Ingredients

3 rashers (100 g) streaky bacon

2 heads broccoli 

½ cup (60 g) slivered almonds 

1/3 cup (40 g) dried cranberries

Dressing

1 cup (235 g) whole-egg mayonnaise

2 tablespoons apple cider vinegar 

1 tablespoon lemon juice 

1 tablespoon white sugar

1 teaspoon celery seeds (optional)

½ teaspoon pepper

¼ teaspoon salt

To serve (optional)

Extra slivered almonds and dried cranberries

Finely sliced fresh mint leaves

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Method

Cook the bacon in a fan-bake oven, frying pan or air fryer for about 10 minutes until crispy. Allow to cool then chop finely.

Cut the broccoli into small florets, discarding the stems – you should have about 6 cups (360 g). Rinse and dry thoroughly. 

Place the broccoli and bacon in a large serving bowl and add the almonds and cranberries. 

To make the dressing, whisk together all the ingredients in a small bowl. 

Add the dressing to the salad and toss to coat well. 

Cover and allow to rest in the fridge for at least 3 hours or up to 24 hours. 

Serve garnished with almonds, cranberries and mint if desired.

Store any leftovers covered in the fridge for up to 3 days.

Note: resting the salad softens the raw crunch of the broccoli. However, if you prefer a softer bite, lightly steam the broccoli until crisp-tender, cool immediately in ice water and dry well before coating in the dressing.

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Apple & walnut loaf

Savoury bacon & vegetable muffins