1 large or 2 small heads broccoli, cut into florets
Sea salt & black pepper
¼ cup capers, drained and roughly chopped
1 clove garlic, finely chopped
1 long red chilli, deseeded and thinly sliced
250 g cooked chickpeas (equivalent to 1 tin), drained
1 cup baby spinach leaves, washed and spun
Zest and juice of 1 small lemon (or ½ large lemon)
1 cup flat leaf parsley leaves, chopped
1 cup mint leaves, large leaves torn in half
Cut the broccoli into bite-sized florets, retaining as much of the stem as possible.
Heat a large non-stick fry pan to a medium heat and add the broccoli. Turn the broccoli florets occasionally until they get char marks all over and turn a bright green. Add the garlic, chilli and lemon zest, along with a splash of water. Stir until well combine and the water has evaporated.
Meanwhile, place the lemon juice, capers and a sprinkle of salt flakes and pepper into a large mixing bowl. Add the hot broccoli, along with the chickpeas and stir through.
Allow to cool slightly, then add the baby spinach, parsley and mint. Toss gently, then serve at once.