Broccoli and mushroom salad

Broccoli is one of the most vitamin dense vegetables around. Full of anti oxidants, and fibre, here’s a great broccoli side dish for the dinner table.

Serves 6 – 8
Nutritional content per serving:
434kJ | 25 GI | 2g fat | 10g crabohydrate | 3g fibre | 10g protein
500g broccoli (or cauliflower)
salt and freshly ground black pepper
250g mushrooms, wiped and sliced (one punnet)
4 spring onions, chopped
250g smooth, fat free cottage cheese
175ml plain, low fat yoghurt or any flavoured low fat yoghurt
60ml “lite” mayonnaise (4T)
60ml parsley, chopped (4T)
10 ml honey (2t)
1 ml celery salt
1-2 pickled gherkins, chopped
paprika

Instructions:

• Trim broccoli or cauliflower and slice lengthwise. Poach in a little boiling water until just tender.
• Drain, chop coarsely and arrange in a large shallow salad bowl or platter.
• Season and then add the sliced mushrooms.
• Chop the spring onions and in a separate bowl add the cottage cheese, yoghurt, lite mayonnaise, parsley, honey , celery salt and gherkins.
• Stir until well blended, adding a little skim milk if the dressing is too thick.
• Pour over the broccoli (or cauliflower) and mushrooms and dust with paprika.
• Chill until required.
• Serve at room temperature.

Notes: This spectacular looking salad is perfect for these hot summer days as a lunch with chunky low GI brown bread. You could also use apricot flavoured yoghurt, instead of the plain yoghurt to give a lovely tang to the dressing.