Broccoli, bean & lentil rice salad

Prep 15 mins | Cook 2 mins | Serves 4

200g broccoli, cut into small florets
100g green beans, trimmed and cut into 3-4cm pieces
125g orange or red grape tomatoes, halved
¹⁄₂ small yellow capsicum, deseeded and diced
400g can lentils, drained and rinsed
2¹⁄₂ cups cooked basmati rice*
¹⁄₄ cup reduced fat coleslaw dressing

* For ease, use 2¹⁄₂ minute quick cook basmati rice.

Step 1 Plunge broccoli and beans into a frying pan of gently boiling water and cook for 2 minutes until just tender. Drain and refresh in cold water. Pat dry with paper towel.

Step 2 Place broccoli, beans, tomatoes, capsicum, lentils, rice and coleslaw dressing in a bowl. Season with salt and pepper to taste. Gently toss to combine and serve.

Good for you ... Broccoli

Top of the class for its content of many nutrients, including iron (contributes to red blood cells), potassium (helps balance the sodium from salt) and vitamins, including vitamin C (necessary for normal blood vessel structure and function and contributes to collagen formation in teeth and gums.