Directions

• Make the dressing: whisk all the ingredients together in a bowl or shake vigorously in a screw-top jar until thoroughly blended and smooth.
• 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’.
• 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.
• 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.

Step it up…

If you’re on Steps 3 or 4, stir 200g cooked quinoa into the salad and sprinkle with 1 tbsp pumpkin seeds and 15g chopped pistachios. Divide between 2 serving plates and you’ll have a 400kcals supper.