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Spinach and broccoli salad

2.5 serves of vegetables in each serve

Preparation time: 20 minutes

Serves: 4

2.5 serves of vegetables per serve

Diet and Allergies:

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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.

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