This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper
Prep:15 mins – 20 mins
Serves 4
250g broccoli, cut into small florets100g ready-to-eat dried apricots, cut into strips300g red cabbage, finely shredded400g can chickpeas, rinsed and drained50g sunflower seeds1 small red onion, finely sliced2cm piece ginger, gratedjuice 1 small orange1 tbsp balsamic vinegar2 tsp olive oil
STEP 1Blanch 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.STEP 2Put 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.
