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Broccoli, bean and bacon salad

Lifestyle Section - Food

  cn_rh_recipeNOV5-M A visit to Daniels Hoogte near Aurora two weeks back, to celebrate the birthday of dear friend, Danie Truter, saw Mrs M and I routing through Malmesbury on the way home. We’d left rather early, before breakfast, so a stop at the local Spar was de rigueur, in order to top up on calories.

 

We both settled on coronation chicken and salads, one of which was made with broccoli and crispy bacon bits, in a creamy mayo sauce, with nuts and a chilli tang.

I enjoyed it so much I resolved to recreate it and home.

I’ve added green beans because I love them, and my mayo sauce is thicker and includes yoghurt; otherwise, I think its a fairly faithful reproduction of the original.

Ingredients, selection and preparation

  • 300g broccoli: separated into florets. Cut the bigger ones in half. Rinse well
  • 300g green beans: cut into  3cm long pieces, rinsed
  • 200g streaky bacon: cut into small pieces about 2cm wide
  • 50g pecan or walnuts: roughly crumbled
  • a splash of canola oil
  • 4 generous tbsp of full cream Greek yoghurt
  • 4 tbsp of mayonnaise
  • 1 large red chilli: deseeded and finely chopped
  • juice of one lime
Method

Heat a medium saucepan and add the canola oil. Fry the bacon in batches until golden and crispy. Place in a bowl on kitchen paper towel to drain.

Meanwhile, heat a large sauce-pan of water to a rolling boil, add the broccoli and beans, and bring the water back to the boil for two minutes. Immediately drain and pour into a bowl of iced water to quench.

As soon as broccoli and beans have cooled right down, drain and set aside in a colander.

Whip the yoghurt and mayonnaise together, and stir in the chopped chilli. Add the lime juice until the flavour of the dressing is just right, not too tart, and not too bland.

Combine the broccoli, beans, crispy bacon and nuts in a salad bowl. Pour over all the dressing and turn with a large spoon until completely coated.

Preparation time: 30 minutes

Cooking time: 20 minutes

Yield: 4

Written by Norman McFarlane You are reading Broccoli, bean and bacon salad articles

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