Sig's Broccoli, Mushroom Salad with Yogurt Mustard dressing

Boil the eggs for 6-7 minutes, cool and peel. Cut broccoli into little florets, boil them for about 5 minutes.

Drain broccoli put into a bowl. Cook the tomato down until it is almost dry, (I do this in microwave, takes about 5 minutes. Make sure you make a few cuts into the tomato and keep mashing it down), add tomato to broccoli.

Slice the mushrooms add to broccoli, toss about.

Mix the yogurt, mustard, oil, crushed garlic, dried wild garlic, coriander and pepper. Lift this under the broccoli.

Toast the sunflower seeds, plate up the salad then sprinkle the seeds over.