Steam the broccoli in a steamer or colander set over a saucepan of boiling water for 5 to 6 minutes or until crisp-tender. Place in a serving bowl with the capsicums and olives.
Whisk together the vinegar, oil, mustard and garlic in a small bowl. Pour over the broccoli.
Did you know?
*Broccoli is not only rich in disease-fighting vitamin C, it also contains phytochemicals – including beta-carotene, sulphoraphane and indoles – which protect against or slow the growth of some types of cancer. *Cooked broccoli offers even more benefits than raw. Cooking the vegetable increases the indole content by freeing a crucial enzyme. *Broccoli contains dithiolthiones, which trigger the formation of enzymes that may stop carcinogens from damaging DNA.