Salad:

• 1 large head of broccoli, cut into small florets or 1 large packet long stem broccoli
• 2 pears, thinly sliced into 5 mm strips
• 1 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil
• ½ red onion, small diced (2 mm cubes)
• ½ cup parmesan, shaved
• ¼ cup pumpkin seeds, lightly roasted

Dressing:

• 1 cup low-fat plain yoghurt
• 1 clove garlic, crushed
• 1 tsp salt
• ½ tsp pepper
• 1 tbsp lemon juice
• 1 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil 
• 1 tbsp fresh parsley, finely chopped

1. Bring a large pot of water to a boil and add some salt. Alternatively, you can use a steamer basket over boiling water.
2. Carefully lower the broccoli florets into the boiling water or the steamer basket and cook for 2 to 3 minutes. The broccoli should be bright green and crisp-tender when done. If using broccoli that has been stored in the fridge, blanch in batches to prevent the temperature of the water dropping too much when adding the broccoli.
3. Drain the broccoli and immediately plunge it into a bowl of ice water to stop the cooking process. Set the broccoli aside.
4. Pan-fry the pear slices in the Liviana® CBD-Infused Extra Virgin Olive Oil over a high heat until caramelised. Do not stir them too much, turn carefully with a fork.  
5. Compile the dressing by adding all the ingredients together and mixing it well. 
6. Spread the dressing at the bottom of a large serving dish. 
7. Layer the broccoli, red onion, pumpkin seeds, caramelised pear slices, and parmesan cheese on top of the dressing. Sprinkle the chopped parsley and serve as the ultimate impressive side to any main meal.