Ingredients:
1 whole fresh broccoli, washed and divided into florets (about 4 cups / ~300 g)
200 g yellow cheese (e.g., cheddar or Edam), cubed (7 oz)
250 g canned ham or chicken for a lighter taste (9 oz)
1 can corn, drained (about 170 g / 6 oz)
4 hard-boiled eggs, chopped
2 tablespoons mayonnaise (can be substituted with Greek yogurt for a vegetarian option)
4 tablespoons plain yogurt
2 cloves garlic, crushed
Salt and pepper to taste
Directions:
Wash the broccoli thoroughly.
Place the tufts in a pot of hot, salted water and cook for about 3-5 minutes, until tender but not mushy (al dente).
Drain and let cool. If you prefer a more intense flavor, you can also lightly sauté them in a pan.
In a small bowl, combine the mayonnaise, natural yogurt, garlic, and a pinch of salt and pepper.
Stir well with a wooden spoon until the sauce is creamy and smooth.