Salad shake-up

Today’s salads are so much more than simple lettuce leaf combos

Sesame Chicken, Noodle & Bean Salad

This broccoli salad recipe is easy to tweak to suit different tastes. Cauliflower works just as well as broccoli, and any dried fruit or nuts can be substituted. To make it vegetarian, use feta in place of the bacon to give the same level of saltiness.

8 slices rindless bacon

1 large head of broccoli

1 small red onion, finely diced

½ cup dried cranberries

½ cup toasted pistachio nuts, coarsely chopped Basil leaves, to garnish

PISTACHIO BUTTER DRESSING

¾ cup pistachio nuts

1 clove garlic, chopped

¼ cup cold water

1 tablespoon white wine vinegar 3-4 tablespoons extra virgin olive oil

Preheat the oven to 200°C. Lay the bacon slices on a baking tray lined with baking paper. Bake for 10-15 minutes until crispy. Remove the bacon from the oven and transfer to paper towels to cool.

Cut the broccoli into small, bite-sized florets and cook in boiling salted water for 2-3 minutes then drain and plunge into ice-cold water, to cool. Drain well and place in a large bowl along with the onion, cranberries and pistachios. Cut the bacon into small pieces and add to the bowl.

Dressing: Put the pistachios and garlic in a food processor and process to finely chop. Add the water, vinegar and a little salt, and process until smooth. Scrape down the sides of the processor. With the motor running, drizzle in the oil and process until combined and smooth. Taste and adjust seasoning with salt and pepper.

Add more oil to half the pistachio butter to thin into a dressing consistency. Drizzle this over the broccoli salad and toss well to combine. Garnish the salad with basil. Serve the remaining pistachio butter on the side, to spoon over. Serves 4