I simply cannot get enough of this salad.

It’s ideal for a midweek dinner, Saturday lunch, or Sunday picnic in the park. Provided you have roasted chicken (or for the vegans/vegetarians: tofu or halloumi cheese) in the house, it’s quick and easy to make and you only need few ingredients to create this refreshing bowl of goodness.

This really is one of my personal favourites, and my kids’ too. It’s healthy, it’s refreshing, and it keeps the hunger pangs, along with feeling peckish, at bay. I know many people don’t care too much for broccoli; however, I hope to convert them after trying this salad!

BBC Salad: Broccoli, Beans, and Chicken

Yields: 4-6 Servings

You will need:

>> 300 grams broccoli (florets)
>> 2 tins cannellini beans (butter beans will do, or a mixture of butter beans and cannellini beans)
>> roasted chicken, shredded (I normally use one medium free-range whole chicken, or approximately 8 chicken pieces )
>> Vegan/Vegetarian alternatives for chicken: 1 block (300 grams) tofu or 1 block (300 grams) halloumi
>> 1 large red pepper (capsicum), diced
>> 2 large tomatoes, chopped
>> 1 handful parsley, chopped
>> salt and pepper
>> balsamic vinaigrette

Method:

Fill a medium sized saucepan with water until about 2 centimetres, or approximately 1 inch, high from the base. Add a pinch of salt. On medium heat, get the water to a rolling boil.

Once you’ve washed and cleaned the broccoli, drop it in the boiling water. Turn down the heat so it can steam for 6-8 minutes. It should be al dente and maintain its vivid green colour. When it is ready, remove from the heat, strain the water, and run cold water over it. Set aside to cool completely.

Strain the tinned beans and pour the contents into a large bowl. Add the capsicum, tomatoes, chicken or alternative, parsley, and broccoli. Season with salt and pepper. Drizzle generously with balsamic vinaigrette, the magic ingredient. Carefully mix together as to not break up the beans and broccoli. Let it rest for about 15 mins for the vinaigrette to be soaked up.

Serve as is or with a warm ciabatta or crunchy bruschetta on the side.