Egg, bacon, broccoli & spinach salad

Boil 50g broccoli (cut into small florets) for 1 minute. Drain and refresh in a large bowl of cold water. Drain. Pan-fry 3 slices bacon (thinly sliced) in a pan lightly sprayed with oil until golden and crisp. Drain on paper towel. Combine 30g baby spinach leaves, 1 hard-boiled egg (finely chopped), broccoli and bacon in a bowl. Whisk 1 tsp olive oil, 2 tsp light cream, ½ tsp Dijon mustard and ½ garlic clove (crushed) in a small bowl. Season with salt and pepper. Add dressing to salad and toss gently to combine. Serve sprinkled with 1 tbs shaved parmesan cheese. Serve with 1 slice (40g) sourdough bread (toasted)