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1. Fill a medium-sized pot half way with water and add a pinch salt. Bring to boil, add broccoli and cook for a few minutes.
2. Drain broccoli into colander and plunge into a bowl of ice water. This will stop the cooking process. Drain broccoli onto paper towels to get rid of excess water.
3. Add to a large bowl with chickpeas, cumin, cottage cheese, coriander, parsley, chilli (seeds removed), juice of 1 lemon, a splash of good olive oil, salt and pepper. Gently combine with clean hands.  

Cook's tip: Eat this salad the day it is made. It is not designed to keep beyond that – it is best eaten fresh and with gusto. The success of this salad is also made possible by having the cottage cheese at room temperature when you fold it through the vegetables – it combines better and gives a creamier consistency. Even 15-20 minutes out of the fridge helps.