Ingredients
- 1 large head of broccoli, cut into long florets
- 400 g tin chickpeas, drained and patted dry
- 3 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- Seeds of 1 pomegranate
- A handful of mint leaves, torn
- A handful of parsley, chopped
For the dressing
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- 1 tsp pomegranate molasses (optional)
- A pinch of chilli flakes
Method
- Char the broccoli: heat a large frying pan or griddle until very hot. Toss the broccoli in 1 tbsp oil and cook for 6–8 minutes, turning now and then, until charred in places and just tender.
- Crisp the chickpeas: in another pan, fry the chickpeas in the remaining oil with the paprika and a pinch of salt for 6–8 minutes, until golden and crisp.
- Dress: whisk the dressing ingredients with a pinch of salt.
- Assemble: toss the broccoli and chickpeas with the dressing and herbs, then scatter with the pomegranate seeds.
Why it's good for you: Pomegranate is rich in polyphenols called punicalagins, which have been studied for their ability to calm inflammation and protect blood vessels. Broccoli brings vitamin C and sulforaphane-forming compounds, and chickpeas add protein, fibre and iron, with the lemon's vitamin C helping that iron to be absorbed.
Food is one part of the whole picture
Read the thinking behind these recipes, or get a plan made just for you.