Broccoli salad with creamy dressing

Step 1

Cut florets (and leaves) off the stems. Slice the stems into 1 cm / 0.4 inch pieces on the diagonal. If some of the stems are particularly thick, cut them a little narrower.

Step 2

Bring a medium pot of water to a gentle boil. Meanwhile, get a colander and a bowl with cold water and a few ice-cubes ready.

Step 3

Add the stems to the boiling water and cook for 90 seconds (test a piece to see if it's nearly done) before adding in the tops and continuing for 30 seconds. Drain and immediately plunge into the bowl with ice cold water. Allow to sit for 1 minute.

Step 4

Drain, transfer to the colander and leave it in the sink to drain well. Make the dressing, it makes just under 2/3 cup (150 ml).

Step 5

Combine vegan mayo, mustard, nutritional yeast, miso, acid, maple syrup, garlic powder and ½ tsp smoked paprika in a small bowl. Mix with a wire whisk until smooth.

Step 6

If not making almond bacon, heat up a small frying pan over medium heat. Add the almonds and allow them to toast on medium-low heat until fragrant and lightly charred in places. Add 1 tsp olive oil and toss the almonds in it, season with a good sprinkle of salt and dust with ¼ tsp of smoked paprika. Cool and chop roughly.