Not many salads get super-status but this is a powerhouse of nutrients and it's duly deserved. Packed with antioxidants, Vitamins A,B,C,E and K, fibre, plant protein, healthy fats plus magnesium, calcium, selenium, iron, folate, copper and manganese - it would be hard to find a more nutritious lunch!

Serves 2

100g brown rice

70g frozen edamame beans

250g Tenderstem or regular broccoli florets

1/4 red pepper, diced

1/4 green pepper. diced

60g almonds

100g mushrooms, quartered

Dressing:

1 tbsp soy sauce or tamari

1 tbsp tahini

Juice of 1 lime

1 tbsp toasted sesame oil

fresh coriander, chopped

chilli flakes

Method:

1. Cook the rice according to the instructions and add the edamame beans for the final 3 minutes. Drain and refresh with cold water.

2. Steam the broccoli for 2 minutes

3. Toast the almonds in a dry frying pan

4. Remove the almonds and fry the mushrooms in a little olive oil

5. When cool, place the rice, edamame beans, peppers, broccoli, almonds, mushrooms in a bowl.

6. Whisk the dressing in a separate bowl and pour over the salad. Season and toss together.

7. Sprinkle with coriander and chilli flakes