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Broccoli Salad

Cooking for someone who's not-so-keen on their greens? It's hard not to like this broccoli salad - packed with flavour and it includes a bit of bacon for good measure!


Preparation time

25 minutes






2 large heads of Australian Grown broccoli

6 rashers bacon, finely sliced

1 tsp olive oil

3 firm red Australian Grown tomatoes, halved, deseeded and finely sliced

1 small bunch of fresh chives, finely chopped


For the dressing

½ clove of Australian Grown garlic, peeled and finely grated

2 teaspoons Dijon mustard

6 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

Sea salt

Freshly ground black pepper



  • Use a small knife to remove the broccoli florets and cut them up into much smaller ones.
  • Blanch your broccoli florets quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite.
  • Drain the broccoli in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli).
  • Once completely dry, transfer to a serving dish.
  • Fry the bacon on a medium heat with a tsp of olive oil until crisp and golden, then spoon the bacon bits over your broccoli.
  • Pour all of the dressing ingredients into a mixing bowl and whisk.
  • Add the sliced tomatoes and chopped chives to your broccoli and bacon bits.
  • Dress it all well and check the seasoning. If it needs pumping up, add a splash more vinegar.
  • Serve straight away.