For the salad:

• 5 Cups broccoli, cut into small florets (380g)
• 1/2 Cup Artichoke hearts marinated in olive oil, sliced
• 1/2 Cup sun-dried tomatoes in olive oil, roughly chopped (75g) (oil squeezed out)
• 1/2 Cup pitted kalamata olives, halved
• 1/3 Cup red onion, diced
• 1/4 Cup roasted salted sunflower seeds

For the dressing:

• 2 Cups plain, non-fat Greek yogurt
• zest and juice of 1 large lemon
• 4 1/2 tsp monkfruit (or granulated sweetener of choice)
• 1 3/4 tsp dried oregano
• 1 1/2 tsp fresh garlic, minced
• 1 1/2 tsp Dried ground basil
• 1 1/2 tsp dried ground thyme
• 1 tsp sea salt
• pepper
• 2 Tbsp oil from the jar of sun-dried tomatoes