The inspiration for this came from my last visit to the States, where we bought this from a little deli on the outskirts of St Louis. I’ve made it a few times, but this one is lighter as I’ve replaced the mayo I normally use for plain yoghurt. Try it for an alternative picnic dish – it’s oh-so summery!
2 heads broccoli
200 ml plain yoghurt
2 Tbsp. red wine vinegar
1 Tbsp. caster sugar
A handful of slivered almonds
A handful of dried cranberries
1. Cook the broccoli in salted boiling water until al dente.
2. Mix together the yoghurt, vinegar and sugar.
3. Drain the broccoli and add to the serving dish. Mix in the yoghurt sauce, and scatter the almonds and cranberries on top.
4. Leave to rest in the fridge and serve cold.