Here’s a healthy and nutritious salad, which will fill you up and leave you feeling satisfied. Apart from steaming the broccoli, you just mix all the salad ingredients in a bowl, toss them in the fat-free dressing and you’re good to go!
Ingredients
100g broccoli florets, halved
60g baby plum tomatoes, halved
2 spring onions, sliced
50g bean sprouts or sprouted alfalfa seeds
200g canned chickpeas, rinsed and drained
100g low-fat cottage cheese
A handful of flat-leaf parsley or coriander, chopped
1 red chilli, sliced (optional)
Salt and freshly ground black pepper
For the dressing:
1 small red chilli, deseeded and shredded
1 garlic clove, thinly sliced
1 tbsp light soy sauce
1 tbsp water or rice vinegar
Juice of 1 small lime
Liquid artificial sweetener, e.g. stevia, to taste (optional)
Method:
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Make the dressing: whisk all the ingredients together in a bowl or shake vigorously in a screw-top jar until thoroughly blended and smooth.
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Steam the broccoli in a steamer or a colander placed over a saucepan of simmering water for 3–4 minutes until it is just tender but still a little crisp with some ‘bite’.
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In a bowl, mix together the tomatoes, spring onions, bean sprouts and chickpeas. Add the broccoli and toss gently in the dressing. Season to taste with salt and pepper.
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Arrange the salad on 2 serving plates and top with the cottage cheese. Sprinkle with the chopped herbs and chilli (if using) and serve immediately.
Serves: 2
Prep time: 15 Minutes
Cook time: 4 Minutes
Calories: 200 kcal per serving