2 broccoli salad recipes you have to try

Think broccoli is boring? Think again. These two salad recipes make delicious use of this nutritious vegetable.

Pasta is a good source of iron and contributes niacin and other B vitamins. It's always a nice compliment to most main dishes too.

Preparation 15 minutes

Cooking time 20 minutes

Serves 4

Essential ingredients

• 250 g (1⁄2 lb) small pasta shapes of your choice
• 500 g (1 lb) broccoli florets
• 275 g (10 oz) well-trimmed sirloin steak
• 300 ml (1 1⁄4 c) low-fat plain yogurt
• 45 ml (3 tbsp) light mayonnaise
• 15 ml (1 tbsp) balsamic vinegar
• 175 ml (3⁄4 c) basil leaves
• 2 ml (1⁄2 tsp) salt
• 500 g (1 lb) plum tomatoes, quartered
• 1 medium red onion, halved and thinly sliced

The process

1. Cook pasta in a large saucepan of lightly salted boiling water until al dente, following package instructions. Add the broccoli florets during the last two minutes of cooking; drain.

2. Preheat grill. Grill steak 10 centimetres (four inches) from the heat for four minutes per side, or until done to taste. On a cutting board, slice thinly and diagonally across the grain.

3. For the dressing, combine yogurt, mayonnaise, vinegar, basil and salt in a food processor, and process until smooth. Pour dressing into a large serving bowl.

4. Add the steak and any juices that have accumulated on the cutting board; toss to coat. Add pasta, broccoli, tomato and onion to bowl and toss again. (Recipe can be made ahead and refrigerated. Bring back to room temperature before serving.)

Per serving: 471 calories, 29 g protein, 15 g fat (including 4.5 g saturated fat), 50 mg cholesterol, 58 g carbohydrates, 7 g fibre, 781 mg sodium

Crisp, fat-free and delicately flavoured, these steamed vegetables are good hot or cold.

Preparation 20 minutes

 Cooking time 4 minutes

Serves 4

You will need:

• 250 g (1⁄2 lb) broccoli
• 250 g (1⁄2 lb) baby bok choy
• 4 scallions
• 250 g (1⁄2 lb) sugar snap peas, trimmed1 clove garlic, crushed
• 5 ml (1 tsp) finely grated ginger
• 15 ml (1 tbsp) Thai fish sauce
• 5 ml (1 tsp) brown sugar

The process

1. Fill a steamer pot or saucepan with water to just below the base of a steamer basket. Bring water to a boil.

2. Cut broccoli into small florets, trimming stalks to just under 2.5 centimetres (one inch). Peel remaining stalk and cut diagonally into thin slices. Trim bok choy and slice stems. Trim scallions and slice thinly on the diagonal.

3. Combine broccoli, bok choy, scallion and sugar snap peas in a large bowl. Add garlic and ginger, and toss well. Transfer to steamer basket. Steam, covered, until vegetables are crisp-tender, or three to four minutes.

4. Place vegetables in a serving dish. Combine fish sauce and sugar in a small cup, stirring until sugar has dissolved. Drizzle over the vegetables. Serve hot or chill briefly in the refrigerator before serving.

Per serving: 50 calories, 4 g protein, 0 g fat (including 0 g saturated fat), 0 mg cholesterol, 6 g carbohydrates, 5 g fibre, 485 mg sodium