Simon Rimmer served up tasty charred broccoli salad with avo and chilli Dressing on Sunday Brunch.
The ingredients are: Tenderstem broccoli. If you cannot find this then use a head of broccoli, cut into long florets and oil to fry.
For the dressing are: 1 chopped green chilli, 1 ripe avocado, 75ml greek yoghurt, bunch fresh mint, juice and zest 1 lime, 25ml extra virgin olive oil, 200g frozen peas, handful mixed leaf salad, 400g tin chickpeas, washed and drained, 50g sunflower and/or pumpkin seeds, 100g toasted, flaked almonds, 6 finely chopped spring onions and 125g crumbled feta.
See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.