Combine the lemon juice and zest with the mayonnaise and pour over the salad toss to combine. If the peas are still frozen place them in a sieve and run cold water through them making sure they are well strained before adding them to the bowl. In a large bowl place the peas broccoli bacon red onion chilli and mayonnaise. Finely chop the almonds and then combine in a bowl with the broccoli bacon and red onion. Pour over broccoli mixture and stir to coat.

For the bacon we recommend baking it instead of cooking it on the stovetop it is more hands off that way. Mix the mayonnaise with vinegar and sugar. In a large bowl combine broccoli cheese bacon and onion. Bring 1 2 inches of water to the boil in a saucepan fitted with a steamer attachment. Finely dice the bacon and fry in a frying pan until crispy then add the sunflower seeds.

Step 2 whisk mayonnaise sugar and red wine vinegar together in a bowl until dressing is smooth. Pour it into a mixing bowl then peel and finely grate in the garlic. Cut broccoli into desired size and blanch in boiling water with a pinch of salt for 30 seconds. Add broccoli and cover and steam until crisp and tender 3 5 minutes. Depending on the size of your broccoli you may not need the full amount of mayo.

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Mix raw broccoli onion and sultanas. Cook until garlic is fragrant and just starting to brown. Prepare the dressing in a small bowl by whisking together the vinegar sugar pepper salt mayonnaise and lemon juice. Combine broccoli onion bacon raisins and sunflower seeds in a bowl. Any leftover fat in the pan can be used in your salad dressing.

Finely slice the bacon and fry on a medium heat with a small splash of olive oil until crisp and golden then spoon most of the bacon bits over your broccoli. Cut the red onion into small dice mix together the pine nuts pumpkin and sunflower seeds and toast in a pan on medium heat keep a close eye by stirring constantly until they start to turn a golden brown colour set aside to cool mix the aioli vinegar mustard salt pepper sugar chilli and celery seeds to make the dressing. Add dressing to salad and toss gently to combine. Mix dressing with the broccoli and allow to infuse for a while. In this simple broccoli salad recipe broccoli is tossed with bacon dried cranberries red onion and a zesty dressing made with mayonnaise dijon mustard and apple cider vinegar.

Cover and refrigerate for at least 2 hours. Cover and refrigerate for 1 hour before serving. Cover and refrigerate for at least 2 hours. Finely slice the bacon and fry on a medium heat with a small splash of olive oil until crisp and golden then spoon most of the bacon bits over your broccoli. Mix raw broccoli onion and sultanas.

Cover and refrigerate for 1 hour before serving. Step 2 whisk mayonnaise sugar and red wine vinegar together in a bowl until dressing is smooth. For the bacon we recommend baking it instead of cooking it on the stovetop it is more hands off that way. Combine the lemon juice and zest with the mayonnaise and pour over the salad toss to combine.