Blanch the broccoli in boiling salted water for around 4-5 minutes until tender. Toast the nuts/seeds in a dry frying pan for a few minutes until golden and smelling toasty. Set aside.

While the broccoli is cooking, make the yoghurt dressing by adding all of the ingredients to a blender or food processor and blend until vibrant and smooth - it should be a pourable consistency, but not too runny. Taste and adjust seasoning.

Drain the broccoli and tip onto to a large chopping board with the sundried tomatoes and roughly chop into bite-sized chunks.

Tip the chopped mixture into a mixing bowl. Add the spinach and stir well whilst the broccoli is still warm - the warmth will help the spinach wilt a little. Add the black chickpeas, a handful of the nuts/seeds and a few spoonfuls of the dressing and toss everything together well.

Tip the salad onto a serving platter, drizzle over the rest of the dressing and scatter over the remaining nuts/seeds. Add a sprinkling of feta or shaving of parmesan, if you fancy!