#loveyourleftovers and enjoy this salad as a side to your favourite lean protein such as chicken, eggs or beef, or as a light snack.
¼ head broccoli
¼ head cauliflower
1 spring onion, thinly sliced
Handful of cherry tomatoes, or 1 small tomato
2 tablespoons natural yoghurt
¼ teaspoon paprika
1 tablespoon roughly chopped mint, coriander or parsley leaves (optional)
Bring a medium pot of salted water to the boil.
1. Cook broccoli and cauliflower in pot of boiling water for 2–3 minutes, until broccoli is bright green and veggies are tender. Drain, rinse under cold water and drain again well. Set aside.
2. Thinly slice spring onion and cut cherry tomatoes in half (or dice tomato 1cm). In a small bowl mix yoghurt and paprika together.
3. Combine all salad ingredients in a medium bowl and mix well to coat veggies. Season well with salt and freshly ground black pepper.
Energy (kJ): 500
Energy (Cal): 120
Carbohydrate (g): 13.1
Protein (g): 9.0
Fat (g): 1.9
Saturated Fat (g): 0.4
Sugars (g): 11.9
Click here to return to Fresh Start