This fresh, flavoured salad is as healthy as it is colourful.Broccoli is a vegetable packed with nutrients, and the fruit makes a great contrast in flavours. Protein comes from the nuts. 

 If you have time, toast the nuts in a hot oven (200°C or 180°C fan) for five minutes before chopping. Cool before adding to the salad. 

Method:

• Prepare the broccoli by cutting the floret ends into 2cm pieces and the stems into 1cm pieces.

• Quarter the apples —  keeping the skin on — core them and cut the quarters into thin slices.

• Separate the oranges into segments. 

• Peel the carrot and cut into 1cm dice. Cut the celery into 1cm dice.

• Roughly chop the nuts and quarter the apricots and dates. 

• Make the dressing by whisking the olive oil and lemon juice until they form an emulsion. Season to taste. 

• Mix the fruits and vegetables in a large bowl to comine. Coat in the dressing just before serving.

Fabienne's home cooking