Yes, salads really can be filling!

Broccoli and Asparagus with Buttermilk Dressing

SERVES 2 (360 calories)

¼ cauliflower ¼ head of broccoli 300 g asparagus, tips only 2 tbsp pumpkin seeds 1 cos lettuce, sliced ¼ red onion, finely sliced 100 g feta, crumbled ½ portion of Turmeric Buttermilk Dressing (see below) BREAK the cauliflower and broccoli into florets and place them on a hot griddle for 3-4 minutes, turning them as they char. Tip them into a wide serving bowl, then cook the asparagus in the same way. Toast the pumpkin seeds in a small pan until they start to pop, then remove them from the heat. Once the vegetables have cooled a bit, add the lettuce and onion and toss everything in the dressing. Scatter the crumbled feta and toasted pumpkin seeds on top.