| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 6 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 372 |
| Fat | 31g |
| Saturates | 6g |
| Protein | 9g |
| Carbs | 19g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFChop the broccoli into small florets. Place in a steaming basket set over a pot of simmering water. Cover and steam for 4-5 minutes until bright green and just tender. Set aside.
Trim the asparagus and spring onion ends. Toss them in olive oil and season with salt and pepper. Grill over medium-hot coals, or in a griddle pan for approx. 5-7 minutes, turning occasionally until charred and just tender. Allow to cool slightly, then quarter the spring onions lengthways.
In a dry pan over a medium heat, fry the beef bacon until crispy. Drain on paper towels, then chop into small pieces.
In a bowl, whisk together the mayonnaise, yoghurt, vinegar and honey. Season with salt and black pepper.
In a large serving bowl, combine the steamed broccoli, asparagus and spring onion. Toast the sunflower seeds in a small pan over a medium heat. Scatter the chopped bacon, sultanas and toasted sunflower seeds over the salad. Drizzle the dressing over the salad and gently toss to coat.
Serve chilled or at room temperature as a delicious braai side.
