1/3 cup sunflower seeds
+- 4 cups chopped broccoli (florets and stems)
2 medium carrots
2 tbs tangy mayonnaise
1 cup plain greek yoghurt
1/4 cup buttermilk
2 tsp mustard (not the powder)
3 tbs fresh lemon juice
1/2 tsp salt (I added 20 shakes of powdered himalayan salt instead)
Whisk to combine.
- toast sunflower seeds in dry pan over medium-high heat for a few minutes until they smell aromatic (don't let them burn or turn too brown)
- shred the broccoli & peeled carrots in a food processor
- combine everything with the dressing and mix to coat well.