Colourful vegetable and bacon Winter salad with yoghurt dressing

Rich in veggies but not blunt in taste thanks to the thin bacon rashers and the olives and refreshing thanks to the creamy yoghurt sauce! An easy but very filling salad to enjoy any time and even as a light lunch

Cooked by Niki Mytarea

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 2 people)

For the salad:

1 small broccoli

2 medium carrots, coarsely grated

1 celery stalk, finely chopped

½ a red bell pepper, cut in thin strips

½ a yellow bell pepper, cut in thin strips

1 tbsp of blond raisins

1 tbsp of toasted sunflower seeds

3 thin slices of back bacon (smoked or plain)

1 tbsp of black olives, pitted

1 pinch of salt

For the dressing:

2 heaped tbsp of Greek yoghurt

2 heaped tbsp of mayonnaise

1 lime, the juice

1 tbsp of extra virgin olive oil

½ tsp of red hot pepper

Method:

Rinse the broccoli thoroughly and cut into florets. Steam until it is tender but not overcooked.

Warm a non-stick frying pan on high heat and cook the bacon rashers (without any oil) until they are golden and crispy. Leave aside on a plate.

In a small bowl mix the raisins with the toasted sunflower seeds and leave aside.

In another bowl beat with a whisk the yoghurt with the mayonnaise, add the lime juice, the olive oil and the hot pepper and continue beating until you have a homogeneous creamy sauce.

Place in a salad bowl the broccoli florets and add on top the grated carrots, the celery and the olives. Gently toss with two spoons, scatter the raisins and the sunflower seeds and then add the crispy bacon crushed in pieces.

Pour over with the yoghurt dressing, gently mix and serve immediately.