Preparation
Cook the eggs in boiling water for 8-10 minutes. Cool slightly under cold water, then peel and leave to cool
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000563/000563_step_1_M.jpg)
Meanwhile, wash the broccoli and divide into florets. Peel the thick stems and cut into small pieces. Cut the tomatoes into strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000563/000563_step_2_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000563/000563_step_3_M.jpg)
Meanwhile, toast the pine nuts in a dry pan until pale golden. Allow to cool.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000563/000563_step_4_M.jpg)
Mix the yogurt with salt, pepper, mustard and oil. Peel the garlic and crush into the dressing.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000563/000563_step_5_M.jpg)
Clean the button mushrooms and cut into slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000563/000563_step_6_M.jpg)
Mix the mushrooms, tomatoes and broccoli into the yogurt dressing and leave to stand for 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000563/000563_step_7_M.jpg)
Meanwhile, cut the eggs into wedges and add to the salad. Garnish with toasted pine nuts.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000563/000563_step_8_M.jpg)