Make sure your salad packs a crunch with broccoli florets and tasty cashews.
- 100g/3½oz broccoli, cut into florets
- 1 red chilli, finely chopped
- 55g/2oz cashew nuts, toasted
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Bring a saucepan of salted water to the boil. Add the broccoli and cook for 5-6 minutes, or until tender.
To serve, drain the broccoli and put it into a serving dish. Scatter the red chilli and cashew nuts over the broccoli, then dress it with the soy sauce and sesame oil.
Toasted cashew and chilli broccoli salad with sesame soy dressing