Mediterranean egg and broccoli salad

Ingredients for 4 servings:

• 5 eggs, hard boiled
• 800 g broccoli
• 200 g mushrooms, fresh
• 2 tbsp pine nuts
• 6 tomatoes, dried
• 250 g yogurt (3.5% fat)
• Salt
• Pepper, freshly ground
• 2 tbsp olive oil
• 2 cloves garlic
• ½ onion(s)
• 10 leaves basil, fresh

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, hard-boil the eggs and let cool. In the meantime, clean and wash the broccoli, and separate the florets. Peel the stems if necessary, then chop them finely. Cut the sun-dried tomatoes into strips. Sauté the broccoli in a little boiling salted water for about 8-10 minutes, then add the tomato strips and sauté for about 3 minutes. Drain everything and let cool. Roast the pine nuts in a dry pan and set aside. Mix the yogurt with oil, add the finely chopped onion and crushed garlic cloves, and season with salt and pepper. Mix the broccoli, thinly sliced ​​mushrooms, and tomato strips, carefully fold in the dressing, and let stand for 15 minutes. In the meantime, peel the eggs and cut them into wedges, then carefully mix them into the salad. Arrange the salad on plates, sprinkle with toasted pine nuts and fresh basil, and serve. Fresh ciabatta goes well with it.