Broccoli comes out grey and soft for one reason: overcooking. Three minutes is enough, then into iced water. Refreshing keeps the colour bright and leaves the texture firm. Add the yoghurt dressing to cold broccoli; warm broccoli thins it.
Ingredients
For the salad
For the sauce
Method
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Boil the water
Bring salted water to the boil, add the broccoli florets and cook for exactly 3 minutes.
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Refresh
Lift them out with a slotted spoon and plunge into iced water for 2 minutes. The colour should stay bright green.
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Drain
Drain thoroughly and dry with kitchen paper. Wet broccoli thins the dressing.
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Make the dressing
Whisk the yoghurt, garlic, olive oil, lemon juice and salt.
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Toss
Toss the broccoli with the dressing and add the walnuts, raisins and spring onion.
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Rest
Chill for 15 minutes and serve.
Tips
- Do not go past three minutes; in the fourth the broccoli loses both colour and texture.
- The iced water is essential, as rinsing under a cold tap does not give the same result.
- Add the walnuts close to serving, as they soften if left.
Nutrition
Values are per serving and approximate.