Ingredients:
350g of Broccoli florets
200g West Peak Meats bacon pieces
Olive oil for cooking
2 x thinly sliced cocktail onions
A handful of cocktail tomatoes halved
Trail mix (seeds, nuts and raisins)
Feta or white cheddar pieces – optional
Ingredients for the salad dressing:
50g butter melted
1 tsp. crushed garlic
1 Tbsp. Dijon mustard
2 Tbsp. white wine vinegar
4 Tbsp. ultra creamy mayonnaise
1 Tbsp. honey
Salt and black pepper.
Method:
Boil the broccoli in salt water for about 5 minutes; they still need to be crunchy!
Place the broccoli in a big bowl and leave it to cool.
Prepare your West Peak bacon pieces and place them in the air fryer – separate the pieces and spread out evenly, drizzle with olive oil and air fry for about 20 minutes at 180 degrees, while tossing the bacon every now and again. Remove once crispy and set aside to cool down.
Make the salad dressing:
Mix together the butter melted, garlic, Dijon mustard, white wine vinegar, mayonnaise, honey and add salt and black pepper. Chill in the fridge while preparing the salad.
Build the salad:
Add the onions, cocktail tomatoes and trail mix to the broccoli. Add feta or white cheddar pieces – optional.
Pour the dressing over and sprinkle the bacon over the salad and serve.