Supergreen Broccoli and Apple salad

_INGREDIENTS:

• 1 Tbsp pumpkin seeds 
• 1 Tbsp sunflower seeds
• 3 Granny Smith apples (you could swap these for red apples, note they will be slightly sweeter)
• 2 handfuls baby spinach 
• ½ head green cabbage (approx. 150g)
• 1 small head broccoli
• 1 400g tin cannellini or butter beans (optional) 
• Olive oil

_DRESSING:

• 1 large avocado
• ½ cup water
• 2 tsp olive oil 
• 1 small clove garlic 
• 2 Tbsp lemon juice
• 1 tsp dried dill 
• Salt & Pepper

_{INSTRUCTIONS:}

1. Heat a dry pan to medium heat, then add the pumpkin and sunflower seeds. Cook for 5-6 minutes, tossing the pan often until the seeds are very lightly browned and you hear the pumpkin seeds begin to pop. Remove from the heat and set aside.
2. Make the dressing by adding all the dressing ingredients into a blender and blitzing until smooth. Season with salt and pepper.
3. Drain and rinse the tinned beans. Season with salt and pepper and a splash of olive oil. Set aside.
4. To prepare the salad, chop the broccoli florets into smaller pieces. If you would like to include the broccoli stalk, remove the outer woody layer of the stalk with a peeler and then dice the softer center of the broccoli stalk into smaller pieces. Thinly slice the cabbage and cut the apple into cubes. Add the chopped apple and veg, spinach leaves and seeds to a serving bowl. Pour over the dressing and toss to combine. Season with a final dash of salt and pepper.