- Broccoli, 1 large head or two small heads, chopped into small florets
- Apple, (e.g. Braeburn or Granny Smith), cored
- Lemon, juice of 1
- Almonds, sliced, slivered or chopped, ⅓ cup
- Dried cranberries, chopped, ¼ cup
- Spring onions, 2 finely chopped
Dressing
- Natural yogurt, ¼ cup
- Mayonnaise, 2 tablespoons
- Apple cider vinegar, 1e teaspoon
- Liquid honey, ½ teaspoon
- Salt and pepper
- Place broccoli florets in a large heatproof bowl and pour over boiling water to cover. Leave for 5 minutes or so to lightly cook. Meanwhile, get a large bowl of iced water ready. Drain broccoli and place in bowl of iced water (this helps the broccoli retain its bright green colour and crunchiness).
- Thinly slice apple, then cut into thin matchsticks and place in small bowl. Squeeze lemon juice over to prevent browning. Lightly toast almonds in a dry fry pan (no oil) on medium heat, shaking the pan frequently to avoid burning, for 2-3 minutes, until light golden.
- Mix dressing ingredients together and season with salt and pepper.
- Drain broccoli well and toss with apple, cranberries, spring onions and half of the dressing. Drizzle with remaining dressing and scatter almonds on top.