Broccoli Salad with Apricots

Recipe from Lily Moore

5911 views

Cooking time: 25 min

Servings 4

This broccoli salad is a take on the traditional broccoli salads you may have had in the past. It also combines apricots, shell pasta, hazelnut flakes and white wine vinaigrette. The broccoli gives it an extra crunch while the vinaigrette ties all of the ingredients together.

Broccoli

14,1 oz
Conchiglie

14,1 oz
Salt

to taste
Pepper

to taste
Hazelnut flakes

1,8 oz
Pancetta, thinly sliced

1,8 oz
Fresh apricots

5 pieces
Greek yoghurt

7 oz
White wine vinegar

1 tbsp
Salad cream Miracle Whip

1 tbsp
Chili flakes

0,5 tsp

Calories

276 kcal
Protein

19.13 g
Fat

9.06 g
Carbohydrates

25.44 g

Wash the broccoli and cut into the florets.
Cook the pasta in salted water until al dente. Add the broccoli florets about 5 minutes before the end of the pasta cooking time. Then drain the water and let the pasta and broccoli cool.
Fry the hazelnut flakes in a pan until golden brown. Set them aside. Leave the pancetta slices in the pan until they are crispy, then remove and dry with a kitchen paper.
Wash the apricots, remove the pits and cut into the thin slices. Mix the yoghurt with white wine vinegar, salad cream and chilli flakes, then season with salt and pepper. Cut the pancetta into large pieces.
In a large salad bowl, mix the pasta, broccoli florets and apricot wedges with dressing and sprinkle with pancetta pieces and fried hazelnut flakes.