Australian Triathlete - 01.08.2018

AustrAliAn triAthlete | 95

•    1 x head of broccoli (including stem),

chopped into small florets

•    8 medium mushrooms, finely sliced

•    1 x carrot, finely sliced

•    60g of pine nuts, lightly toasted

•    1/2 - 1 purple onion, finely sliced

•    1 clove of garlic, crushed

•    2-3 short-cut bacon rashers,

finely chopped (optional)

•    150g of Haloumi (sliced and grilled)

OR Feta (crumbled)

•    2 tbsp of Greek Plain Yoghurt

•    1-2 tsp wholegrain mustard

•    2 tbsp of Olive Oil

•    1 tbsp white wine vinegar/apple

cider vinegar

•    Salt & pepper, to taste

1. Fill a saucepan with water and put it on the
   stovetop to boil.


2. Meanwhile, prepare broccoli, mushroom and
   carrot. Blanch in boiling water for no more
   than one minute (you want your veggies still
   crispy). Remove from water and drain. Set
   aside in a large bowl.


3. Next, heat a frying pan over med-high heat.
   Toast the pine nuts (if not done already) and
   add them to the veggie mix.


4. In the same pan, next fry off the onion and
   garlic (and bacon if using) with a little olive
   oil for a few minutes. Add this to the veggie
   mix also.


5. If using halloumi, slice into strips and fry in
   the same pan. Remove, chop into smaller
   pieces and add to the salad mix.


6. Finally, in a separate small bowl, combine the
   dressing ingredients - yoghurt, mustard, oil,
   vinegar and salt and pepper. Whisk until well
   combined and then stir through the salad.


7. This salad can be served immediately warm,
   or make in advance and have it cold as a side
   dish or lunch.

METHOD:

A perfect salad - served warm or cold - for dinner on a

lower training day or when you’re aiming to ‘sleep low’.

Salad

Tasty

BrOcc

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6

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INGREDIENTS:

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