Superfood salad with citrus dressing

QQServes 6 Prep 25 mins Cook 5 mins

Q250g purple sprouting broccoli,

cut in half (or smaller if you like) 175g frozen soya beans

2 ripe avocados, stoned, peeled

and chopped

250g pouch cooked quinoa

100g baby spinach handful of soft herbs (parsley, basil,

coriander or mint), chopped

100g pomegranate seeds

100g pumpkin seeds, toasted

FOR THE CITRUS DRESSING 1 lemon or lime, zested and juiced 1 orange, zested and juiced

1 tbsp white wine vinegar

2 tbsp Dijon mustard

2 tbsp extra virgin rapeseed oil

1 Bring a pan of water to the boil and cook the broccoli for 2 mins, then add the soya beans and cook for another 1-2 mins until the broccoli is cooked but still crunchy. Drain and drop into ice-cold water. Leave for 1-2 mins until cool, then drain and leave in the colander.

2 Whisk the dressing ingredients with some seasoning in a large bowl. Add the avocados to the dressing along with the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds and the cooked vegetables and gently toss everything together. Transfer the salad to a platter, scatter with the remaining seeds and serve. Will keep in the fridge for lunch the next day.

PER SERVING 349 kcals, fat 23g, saturates 3g,

carbs 22g, sugars 6g, fibre 8g, protein 13g, salt 0.9g