- 1 chilli
- A thumb of ginger
- ½ x 200ml tin of coconut milk
- 2 tbsp brown rice vinegar
- A head of broccoli
- A 400g tin of chickpeas
- 1 pomegranate
- 1 tbsp pumpkin seeds
- A handful of mint, leaves only
- 2 blood oranges
- Sea salt and freshly ground pepper
- Food processor (optional)
- A couple of bowls
- Frying pan
- 1.
Halve the chilli and flick out most of the seeds (keep a few in for a bit of heat if you like). Roughly chop the chilli. Peel and grate the ginger.
- 2.
Put the ginger and chilli in a food processor. Pour in the coconut milk and the rice vinegar. Season. Blitz till you have a smooth, fragrant dressing. No processor? Just finely chop the chilli and vigorously whisk with the remaining dressing ingredients.
- 3.
Break the broccoli into small florets and chop the stalk into chunks. Drain and rinse the chickpeas.
- 4.
Halve the pomegranate. Hold it in the palm of your hand over a bowl, cut side down. Whack it with a wooden spoon. The seeds should tumble through your fingers into the bowl. Repeat with the other half. Set aside.
- 5.
Heat a frying pan for 1 min. Tip in the pumpkin seeds. Toast for 2-3 mins, shaking the pan, till nutty smelling and beginning to pop. Tip into a small bowl.
- 6.
Put the frying pan back on the heat. Pour in half of the coconut dressing. Add in the broccoli. Cook over a medium heat for 5 mins till the broccoli has just softened.
- 7.
Tip in the chickpeas. Cook and stir for 3 mins to heat them through. Pour in the remaining dressing and toss together. Taste and season.
- 8.
Spoon the broccoli and chickpeas into two warm bowls. Scatter over the blueberries and pomegranate seeds. Finish with the pumpkin seeds and mint leaves to serve.