Steaming is one of the best cooking methods for preserving nutrients. Studies show that steaming broccoli, spinach, kale reduces their vitamin C content by only about 9-15%.

Broccoli is a vast source of vitamins K and C, a good source of folic acid and also provides potassium, fibre. Vitamin C – it’s involved in many body functions, helps to build collagen, absorb iron, form body tissues, bones and wounds to heal.

Grapes contain many vitamins (C, K) and minerals (potassium, copper, manganese). They are easy to incorporate into your diet, but for the most benefits, choose fresh, red over white grapes. The skins of red grapes contain the antioxidant resveratrol, which appears to protect against certain types of cancer, heart and eye problems.

Ingredients:

• Small head of broccoli, cut into small broccoli florets and steamed

• 1/4 cup of red grapes, sliced in half

• 3/4 cup of chickpeas, rinsed and drained

• 3/4 cup of tomatoes

• 2 handfuls of fresh parsley, chopped

• slices of pickled roasted pepper

• Feta cheese to sprinkle on salad

• pepper and salt to taste

Dressing:

• 4 tbsp of olive oil

• 2 tbsp of apple cider vinegar

• 2 cloves of garlic, crushed

• 2 tbs of water

• 1/4 cup of fresh basil, thyme

• 1 cm of fresh ginger, crushed

Preparation:

• In a saucepan of boiling unsalted water, steam broccoli florets until crisp-tender, about 2 minutes. Drain well and set aside.

• In a large bowl, whisk together the olive oil, apple cider vinegar, water. Season with salt and pepper. Add garlic, ginger, basil and thyme.

• Chop broccoli finely.

• Add the broccoli, chickpeas, tomatoes, grapes and roasted peppers; toss to coat.

• Decorate with parsley and sprinkle with Feta cheese.