• 1 tablespoon sesame seeds
  • 1 tablespoon chia seeds
  • 350 g (11½ oz) broccoli, cut into small florets
  • 150 g (5 oz) frozen peas
  • 1 large ripe avocado, peeled, stoned and chopped
  • 125 g (4 oz) baby spinach leaves
  • 25 g (1 oz) sprouting alfalfa
  • 2 tablespoons chopped mint
  • juice of 1 lime
  • 2 teaspoons sesame oil
  • 1.5 cm (¾ inch) piece of fresh root ginger, peeled and grated
  • salt and pepper

Toast the sesame and chia seeds in a dry pan over a medium heat, shaking the pan a couple of times, for 30 seconds until golden. Tip out of the pan and leave to cool.

Blanch the broccoli with the peas in a large saucepan of boiling water for 2 minutes until the broccoli is just tender but still firm. Drain, rinse under cold water and drain again.

Tip the broccoli and peas into a large salad bowl. Add the avocado, spinach leaves, alfalfa, mint and toasted seeds.

Whisk the lime juice, oil and ginger together in a jug and season with salt and pepper. Pour over the salad and toss well to mix.

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