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 sunflower seeds.
Put 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