Broccoli salad with honey mustard kefir dressing
6-8
Ingredients
- 2 heads broccoli, blanched and refreshed in ice water
- Large handful aragula (rocket)
- 4-6 slices prosciutto, roughly torn into long ribbons
- ¼ cup sultanas
- 2 tbsp toasted pine nuts
- ¼ cup extra virgin olive oil
- 1 clove garlic, crushed
- 4 slices ciabatta, roughly torn up
- Sea salt and freshly cracked black pepper
DRESSING
- 200g The Culture Co Natural Kefir
- 60ml extra virgin olive oil
- Juice of ½ lemon
- 3 tbsp honey, warmed
- 2 tbsp Dijon mustard
- 1 garlic
- Sea salt and freshly cracked black pepper
Directions
STEP 1
Arrange drained broccoli and aragula on a large platter. Arrange torn prosciutto randomly into the platter. Scatter with sultanas and toasted pine nuts.
STEP 2
To make the dressing, whisk together all ingredients then drizzle over the salad. Allow the salad to sit at room temperature while you prepare the garlic croutons.
STEP 3
Heat olive oil in a large frypan over medium heat. Add garlic stir well then add torn ciabatta and fry until golden, tossing regularly to ensure bread cooks evenly. Drain on paper towel, season generously then scatter over the salad and serve immediately.
