Preparation
Step: 1/8

Cook the eggs in boiling water for 8-10 minutes. Cool slightly under cold water, then peel and leave to cool

Step: 2/8

Meanwhile, wash the broccoli and divide into florets. Peel the thick stems and cut into small pieces. Cut the tomatoes into strips.

Step: 3/8

Cook the broccoli in boiling salted water, covered, for 5-7 minutes over a medium heat. Add the tomato strips and cook for 3 minutes. Drain well.

Step: 4/8

Meanwhile, toast the pine nuts in a dry pan until pale golden. Allow to cool.

Step: 5/8

Mix the yogurt with salt, pepper, mustard and oil. Peel the garlic and crush into the dressing.

Step: 6/8

Clean the button mushrooms and cut into slices.

Step: 7/8

Mix the mushrooms, tomatoes and broccoli into the yogurt dressing and leave to stand for 10 minutes.

Step: 8/8

Meanwhile, cut the eggs into wedges and add to the salad. Garnish with toasted pine nuts.