Heat a large frying pan on a medium heat. Add the bacon (or tofu) and cook until golden brown and crispy on each side. Transfer to a paper towel lined plate and press out any excess fat. Once cooled crush or chop into little bite size pieces.
In a large bowl add the bacon and stir together all the other salad ingredients.
In a medium bowl, whisk together the dressing ingredients and pour over the salad and toss until well coated. Season to taste with salt.
Cover and refrigerate for at least 3 hours (or overnight) this will help the broccoli absorb the dressing and let all the other flavours develop.
Great as a main or a side to accompany any meal.
|Macro (Per serving)||Gram||Kcal||%|
- 4 cups broccoli, chopped
- 4 Strips Bacon (VGO tofu or tempeh)
- 1/4 cup red onion, thinly sliced
- 1 large apple, chopped
- 1/4 cup toasted pumpkin/sunflower seeds
- 1 cup Greek yogurt (VGO dairy free yoghurt)
- 4 Tbsp Honey (VGO agave)
- 2 tsp Apple cider vinegar
- 2 Tbsp Yellow mustard
- 2 Tbsp Dijon mustard