This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper
Ingredients
- 250g broccoli, cut into small florets
- 100g ready-to-eat dried apricots, cut into strips
- 300g red cabbage, finely shredded
- 400g can chickpeas, rinsed and drained
- 50g sunflower seeds
- 1 small red onion, finely sliced
- 2cm piece ginger, grated
- juice 1 small orange
- 1 tbsp balsamic vinegar
- 2 tsp olive oil
Method
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Blanch the broccoli in a pan of boiling water for 1 min. Drain and quickly cool under cold running water, then pat dry with kitchen paper. Put in a bowl with the apricots, broccoli, red cabbage, chickpeas and sunflower seeds.
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Put the onion and ginger in a bowl with the orange juice, vinegar and oil. Mix well. Leave for 5 mins to soften the onion, then add to the salad and thoroughly toss everything together.