Spinach and broccoli salad
1 head broccoli florets
1 200g bag baby spinach
1 green capsicum deseeded & cut into strips
½ small red onion, sliced
¼ cup sunflower seeds
3 tbsp reduced-fat Greek yogurt*
1 tbsp olive oil
Cracked pepper to taste
Bring a medium sauce pan of water to the boil and blanch the broccoli for 4 minutes. Remove and plunge into a large bowl of ice water to stop the broccoli cooking. Drain and set aside.
Whisk the yogurt, oil, and pepper together.
In a large serving bowl toss together the broccoli, spinach, capsicum, sunflower seeds and onion and then dress with the yogurt dressing.
*Gluten free if using gluten free yoghurt.