Jess Beautician’s Chickpea, Broccolini and Feta spring salad

1. Wash and trim the tender steamed broccoli, then place it on a baking tray, drizzle with the Mr Organic Extra Virgin Olive Oil and sprinkle over the sea salt. Place it in the oven to roast at 180 degrees Celsius for 15-20 minutes, turning halfway through. .

2. Arrange the rocket leaves in a large bowl, rinse and drain the Mr Organic Chickpeas then scatter them over the rocket..

3. Remove the roasted tender steamed broccoli from the oven and once cool, add it into the bowl with the rocket and chickpeas, and gently toss everything together..

4. Grate over the lemon zest and squeeze over the juice, then de-seed the pomegranate by slicing on the top, then cut it vertically into 5-6 sections. Turn the pomegranate over so its open-side down, then hit the top with a spoon to remove the seeds and scatter them onto the salad.

5. Crumble over the vegan feta cheese, then lightly toast the pine nuts in a frying pan and once golden in colour, sprinkle them over the salad. Serve as a main dish on its own or as a side!