SERVES 4 ● PREP 15-20 minS
● COOK 1 min Easy Good source of vitamin C, counts as 3 of 5-a-day, low fat
This vibrant salad is full of textures and flavours. it makes a great lunchbox or light supper and will keep in the fridge for up to three days. Give it a stir before serving.
250g broccoli, cut into small forets
100g ready-to-eat dried apricots, cut into strips
300g red cabbage, fnely shredded
400g can chickpeas, rinsed and drained
50g sunfower seeds
1 small red onion, finely sliced
2cm piece ginger, grated
juice of 1 small orange
1 tbsp balsamic vinegar
2 tsp olive oil
1 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 sunfower seeds.
2 Put the onion and ginger in a bowl withthe orange juice, vinegar and oil. mix well
Leave for 5 mins to soften the onion, thenadd to the salad and thoroughly toss
everything together.
PER SERVING 248 kcals, protein 12g, carbs 28g,
fat 11g, sat fat 1g, fbre 9g, sugar 16g, salt 0.38g
No comments:
Post a Comment