Name: Big Broccoli & Spinach Salad With Carrot-Ginger Dressing
Total time: 15 min
Yield: 2
Ingredients: 1 large handful of bite-sized broccoli florets, stems sliced thinly; 100g/4oz baby spinach; 1 x 400g tin of chickpeas, drained, rinsed and dried; 1 handful of cherry tomatoes (I like a mix of colours), halved; About 150g/5oz cooked quinoa or brown rice (about 80g/3¼oz uncooked – see tip, below); 1 handful of seeds (such as pumpkin or sunflower), toasted; For the dressing (makes extra); 2 medium carrots, scrubbed (about 200g/7oz); 2 tbsp chopped fresh ginger; 3 tbsp extra virgin olive oil; 1 tbsp toasted sesame oil; 3 spring onions, trimmed and finely diced; 3 tbsp rice vinegar or apple cider vinegar; 2 tbsp white miso paste; Sea salt

VMG Recipes