Crunchy detox salad
- Preparation and cooking time
- Prep: -
- Serves 4
This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper
- STEP 1
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.
- STEP 2
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 everything together.