- 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
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.
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.
Break the broccoli into small florets and chop the stalk into chunks. Drain and rinse the chickpeas.
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.
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.
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.
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.
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.