Crunchy detox salad

• broccoli↗250g g

  cut into small florets

• ready-to-eat dried apricots↗100g g

  cut into strips

• red cabbage↗300g g

  finely shredded

• can chickpeas↗400g g

  rinsed and drained

• sunflower seeds↗50g g
• small red onion↗1

  finely sliced

• 2cm piece ginger

  grated

• juice 1 small orange
• balsamic vinegar↗1 tbsp tbsp
• olive oil↗2 tsp tsp

Step-by-step instructions

1. 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.

2. 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.