Legume and Broccoli Salad

LEGUMES AND BROCCOLI SALAD              Preparation: 10 minutes, Cooking: 10 minutes, Total: 20 minutes

Serves 4

Ingredients

• 500g broccoli, cut into florets
• 300g peas
• 1 x 400g tin chickpeas, drained, rinsed
• 50g mixed nuts and seeds, lightly toasted (sunflower, pumpkin, almonds)
• Handful of parsley, finely chopped
• Handful of mint, finely chopped
• Zest of 1 orange
• 2 Tbs olive oil
• Salt and pepper to taste

Directions

1. Toasting the nuts and seeds: Place the nuts and seeds in a dry pan over medium heat. Stir regularly till lightly coloured and fragrant.
2. Place the broccoli in a non-stick frying pan and dry fry over a medium-high heat. Allow for slight charring.
3. Reduce the heat to medium-low, add the peas, chickpeas and 1 tablespoon olive oil, stir to combine and warm through.
4. Remove from the heat into a large bowl, add the herbs and zest, drizzle the remaining olive oil and mix to combine.
5. Serve immediately.