Instructions: Cut fresh broccoli into even sized pieces about 2 1/2 cm in length.

Cook the fresh or frozen broccoli in boiling salted water until it is just tender.

Drain and cool.

For the dressing mix together the yogurt oil lemon juice salt and pepper store the cooked broccoli and the dressing in separate containers in the refrigerator.

Toss together the broccoli and mushrooms and pour on the dressing.

Toss lightly and garnish with the walnuts.

Serve cold but preferably not chilled.

The salad improves with being left to stand at room temperature for at least 20 minutes before serving.

Serves 4

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