Swiss Chard and Broccoli Salad with Buttermilk Dressing

Ingredients

• 50 g sunflower seeds
• 300 g broccoli (0.5 head)
• Salt
• 200 g young Swiss chard (1 stalk)
• 2 sprigs Mint
• 250 g large red apple (1 large red apple)
• 0.5 lemon (juice)
• 100 ml Buttermilk
• 40 g yogurt (1.5% fat) (2 tbsp)
• 1 tbsp Apple cider vinegar
• 1 tsp sharp mustard
• Pepper
• 3 tsp olive oil
• 1 tsp Honey

Instructions

1. 1.

   Toast sunflower seeds in a hot, dry pan over medium heat for 3 minutes; set aside. Clean and wash broccoli, cut into small florets, and blanch in boiling salted water for about 2 minutes; then shock in ice water and drain. Clean and wash Swiss chard, remove thick stems, slice leaves into fine strips, and blanch in boiling salted water for 3–4 minutes; then drain.

2. 2.

   Wash mint, pat dry, and pluck the leaves. Wash apple, quarter, core, cut into thin sticks, and mix with lemon juice.

3. 3.

   Whisk together buttermilk, yogurt, vinegar, mustard, salt, pepper, oil, and honey. Combine chard strips, broccoli, apple, and two‑thirds of the mint in a bowl; transfer to plates. Drizzle the dressing over the salad, sprinkle sunflower seeds on top, and garnish with remaining mint leaves.