Broccoli and pomegranate salad
Preparation: 15 minutes
1 head broccoli, broken into small florets and sliced in half
3-4 cups baby spinach or small lettuce leaves, broken into bite-sized pieces
1/2 red onion, peeled and finely sliced
2 cups fresh sprouts - sunflower or radish if you want a slight 'warm bite'
1 large pomegranate, peeled and seeded (retain half the seeds to sprinkle over the salad just before serving)
2-3 small spring onions (shallots, scallions) finely sliced
Lightly steam the broccoli over boiling water for a few minutes until the florets turn bright green. Remove from the heat and spread on a plate to cool.
In a bowl, combine the spinach leaves, onion, sprouts and pomegranate flesh, and toss well. Add the cooled broccoli and toss through the other ingredients. Sprinkle the pomegranate seeds and spring onions over the top of the salad, and serve with a salad dressing.
(Variation: Replace the spinach or lettuce leaves with watercress.)