Clo Glow Salad

Watch Clodagh make this on ITV This Morning here

Serves 4

10 minutes

INGREDIENTS:

200g sprouting broccoli, cut into chunks

150g frozen edamame beans

1x 250g pack of pre-cooked quinoa

60g kale, shredded

60g red cabbage, finely shredded

1 ripe avocado, diced

2 cooked beetroot, diced

60g pomegranate seeds

50g pumpkin seeds

50g walnuts, roughly chopped

60g mixed sprouted seeds and lentils (found in the salad section)

For the Citrus Dressing:

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

1 tablespoon apple cider vinegar

1 teaspoon raw honey

2 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

Sea salt and freshly ground black pepper

METHOD:

1. Place the pumpkin seeds and walnuts in a frying pan and dry roast over a medium heat for a few minutes, stirring every so often, until they smell toasty and are the pumpkin seed are starting to pop.

2. Meanwhile, blanch the broccoli in a pan of salted boiling water for three minutes, adding the edamame beans for the final minute. Drain and plunge into ice cold water to stop them cooking. Once cold, drain again.

3. Make your dressing by combining all the ingredients and whisking well. Season to taste.

4. To assemble the salad, place all the ingredients in a large bowl, add the dressing and toss together.

SUPERFOOD SUBSTITUTES

Baby spinach, cavolo nero or any other dark, leafy green would be a great, healthy addition. The walnuts and pumpkin seeds can be substituted for whatever nuts and seeds you have to hand