Here’s a really healthy and nutritious salad, which will fill you up and leave you feeling satisfied. Apart from steaming the broccoli, you just mix all the salad ingredients in a bowl, toss them in the fat-free dressing and you’re good to go!
Prep Time: 15 miuntes
Cook Time: 3-4 miuntes
100g broccoli florets, halved
60g baby plum tomatoes, halved
2 spring onions, sliced
50g bean sprouts or sprouted alfalfa seeds
200g canned chickpeas, rinsed and drained
100g low-fat cottage cheese
A handful of flat-leaf parsley or coriander, chopped
1 red chilli, sliced (optional)
Salt and freshly ground black pepper
For the dressing:
1 small red chilli, deseeded and shredded
1 garlic clove, thinly sliced
1 tbsp light soy sauce
1 tbsp water or rice vinegar
Juice of 1 small lime
Liquid artificial sweetener, e.g. stevia, to taste (optional)
1. Make the dressing: whisk all the ingredients together in a bowl or shake vigorously in a screw-top jar until thoroughly blended and smooth.
2. 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’.
3. 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.
4. 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.
We have more delicious recipes for you to try here!
For more information regarding the Steps please contact a Consultant.