Broccoli and spinach salad recipe

Ingredients

• 1 large handful of bite-sized broccoli florets, stems sliced thinly
• 100 g baby spinach
• 400 g tin of chickpeas, drained, rinsed and dried
• 1 handful of cherry tomatoes (I like a mix of colours), halved
• 150 g cooked quinoa or brown rice
• 1 handful of seeds (such as pumpkin or sunflower), toasted, to serve
• 2 medium carrots, scrubbed
• 2 tbsp chopped fresh ginger
• 3 tbsp extra-virgin olive oil
• 1 tbsp toasted sesame oil
• 3 spring onions
• 3 tbsp rice vinegar or apple cider vinegar
• 2 tbsp white miso paste
• 1 pinch sea salt