Blanch the broccoli: Bring a large saucepan of salted water to a rolling boil. Drop in the broccoli florets and cook for exactly 90 seconds — they should turn a vibrant, bright green and still offer a slight resistance when pierced with a fork. Immediately drain and plunge them into a bowl of ice water to stop the cooking. Drain again and pat dry with a clean tea towel.

Cook the beef bacon: Place the chopped beef bacon in a cold, non-stick frying pan. Set over a medium-high heat and cook for 5-7 minutes, stirring occasionally. You’ll hear a gentle sizzle as the fat renders, and the pieces will turn a deep mahogany brown with crispy, craggy edges. Transfer to a plate lined with kitchen paper to drain.

Make the dressing: In a small jar or bowl, combine the Greek yoghurt or mayonnaise, apple cider vinegar, Dijon mustard, and honey. Add a generous pinch of salt and a few grinds of black pepper. Screw the lid on the jar and shake vigorously until the dressing is smooth, pale, and emulsified — it should look thick and glossy.

Assemble the salad: In a large salad bowl, combine the cooled, dry broccoli florets, diced red onion, Cheddar cheese, dried cranberries, and sunflower seeds. Pour over the dressing and toss gently with salad servers until every floret is lightly coated. You should see the dressing clinging to the nooks and crannies of the broccoli.

Add the beef bacon: Sprinkle the crispy beef bacon pieces over the top of the dressed salad. Fold them through gently — you want them distributed evenly, but not so much that they lose their crunch.

Rest and serve: For the best flavour, let the salad sit at room temperature for 10 minutes before serving. This allows the broccoli to absorb a little dressing without going soggy. Taste and adjust seasoning if needed — a final crack of black pepper just before serving lifts all the flavours.