Easy broccoli salad

1. In a medium saucepan, fill with water and bring to boil. Then add the broccoli florets in and boil for two minutes. 
2. While the broccoli is cooking, heat a frying pan with oil on medium high heat and fry the bacon bits until golden. Remove from heat and set aside in the pan. 
3. Drain broccoli under cold running water and set the drained broccoli aside in a large mixing bowl.
4. Tip the bacon bits and oil from the pan into the cooked broccoli, followed by the cranberries and walnuts. Toss to combine.
5. Stir through mayonnaise and lemon juice. Then season with salt and pepper, and garnish with parsley (if using).

FAQs:

• Can I eat the broccoli stalks? Yes, the broccoli stalk is also edible. Peel off the fibrous outer skin and dice the stalk to add texture to your salad.
• Can this be made the day before? Yes, you can make this ahead of time and keep it in your fridge. Take it out before serving so the bacon can come to room temperature, or you can make the everything but the bacon so it is fried closer to time. 
• What should you serve with broccoli salad? This is great on it’s own, or the perfect side dish with BBQ. 
  
  

Recipe tips:

• Can I make this vegetarian? Yes, you can substitute the bacon with grilled halloumi pieces.
• What can I use instead of cranberries? These add texture and some sweetness to the salad. Replace with grated green apple, or other dried fruit such as figs. 
• Can I substitute lemon juice with something else? You can substitute the lemon with 1 tablespoon of apple cider vinegar. 
• What other nuts can I add to broccoli salad? If you don’t like walnuts, try adding toasted almonds or pine nuts for a nutty crunch and texture.