Tenderstem broccoli. If you cannot find this then use a head of broccoli, cut into long florets

Oil to fry


1 chopped green chilli

1 ripe avocado

75ml greek yoghurt

bunch fresh mint

juice and zest 1 lime

25ml extra virgin olive oil

200g frozen peas

handful mixed leaf salad

400g tin chickpeas, washed and drained

50g sunflower and/or pumpkin seeds

100g toasted, flaked almonds

6 finely chopped spring onions

125g crumbled feta


1. Heat a frying pan until smoking

2. Add a little oil, then the broccoli. Let it sit and charr for 2-3 minutes, then flip over and repeat

3. Dressing – blend smooth

4. To serve – toss the salad in the dressing, then sprinkle on the seeds, nuts and cheese