Super green salad

Preparation time: 20 mins Cooking time: 10 mins Serves 4

2 heads broccoli, cut

into large florets 3 stems kale, hard stalks

removed, leaves torn 2 pita breads 60ml extra virgin olive oil,

plus extra, to drizzle Sea-salt flakes and freshly ground black pepper, to season 60g (when uncooked) white

quinoa, cooked, cooled 3 Tbsp roasted tamari almonds or smoked almonds 2 Tbsp sesame

seeds, toasted 3 Tbsp pepitas,

lightly toasted 5 Tbsp thick Greekstyle yoghurt 1 large avocado, thinly sliced Juice of ½ lemon 2 sprigs mint, leaves torn

DRESSING 60ml extra virgin olive oil 6 cloves garlic, thinly sliced 3 long red chillies, thickly

sliced on an angle 2 Tbsp fennel seeds 100ml red wine vinegar 2 Tbsp honey

1 Blanch broccoli in a large saucepan of boiling water for 45 seconds. Add kale and cook for a further 15 seconds. Drain well then plunge veg into a bowl of iced water to stop cooking. Drain well. Set aside. 2 To make dressing, pour oil into a large frying pan over a low heat. Add garlic and chilli and cook for 3 minutes. Stir in fennel seeds, vinegar and honey. Pour into a large bowl and season. Set aside to cool. 3 To make pita chips, preheat oven to 170°C. Open pita breads so you have 4 discs. Put on oven tray, drizzle with a little oil and season. Bake for 5 minutes or until crispy. Set aside to cool then break into chips. 4 Meanwhile, preheat a griddle pan over a high heat. Chargrill broccoli for 3 minutes each side or until charred. Transfer to dressing bowl and toss. 5 Add kale, quinoa, almonds, seeds and oil. Toss well. 6 To serve, spread yoghurt on a large platter. Top with avocado and lemon juice then pile broccoli mixture on top. Sprinkle with mint and a few pita chips. Serve remaining pita chips on the side.