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Crunchy broccoli, sweet yellow pepper and juicy cherry tomatoes tossed in a creamy garlic yoghurt dressing with toasted Szechuan pepper, which gives a gentle, tingly warmth. Greek yoghurt makes the dressing high in protein, and the colourful vegetables add fibre and vitamin C.
Salad
Dressing
A pestle and mortar (or the end of a rolling pin) to crush the peppercorns.
1.
Cook the broccoli in boiling water until bright green but still crunchy (1–2 minutes). Drain, rinse under cold water and pat dry.
2.
Toast the Szechuan peppercorns in a dry frying pan over a medium heat until fragrant (1 minute), then crush finely.
3.
Mix the yoghurt, garlic, oil, rice vinegar, salt and most of the crushed peppercorns.
4.
Toss the broccoli, pepper and tomatoes with the dressing. Sprinkle with the remaining peppercorns and serve.
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Storage information
Best eaten the same day. Store the dressing and vegetables separately in the fridge for up to 2 days and toss together just before serving. Not suitable for freezing.
Tip
As a main for 1: Add 100g cooked chicken breast or 1 x 400g tin chickpeas (drained and rinsed), and serve with a wholemeal pitta.
Cost-saving tips
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