Broccoli is an absolute superfood, full of vitamins and valuable nutrients. It is worth including it in your diet a few times a week. This broccoli and yoghurt recipe is a real treat with the delicious salad dressing and the anchovy fillets.
You will need 400 g broccoli flowers for the salad. Put a pinch of salt in boiling water, and then add the washed broccoli, steaming it for 8 minutes. Then place it in cold water to stop it from cooking any further. Finally, drain it off.
Cook the eggs in boiling water for 8 minutes, and after turning off the cooker, just leave it in the water for 2 more minutes. When the eggs are done, cool, peel and cut them in quarters.
Put the pear balsamic vinegar in a small bowl and add a pinch of salt and pepper. Allow some time for the salt crystals to melt. Then mix in 2 spoons of camelina oil.
Mix the plain yoghurt and a small clove of finely grated garlic to the dressing.
Toss the yoghurt salad dressing together with the drained and cooled broccoli.
Serve your salad with quartered hard boiled eggs and the anchovy fillets.