100g broccoli florettes
220g Piccolo cherry tomatoes, halved
1 carrot, peeled & diced
Spring onions, chopped
100g cooked chicken, diced
5 tbs olive oil
2 tsp soy sauce
½ tsp Dijon mustard
½ tsp grated ginger
1. Cook the pasta in boiling water according the packet instructions.
2. Add the broccoli 3 minutes before the end of the cooking time. Drain & run under cold water.
3. Put the pasta & broccoli, sweetcorn, Piccolo tomatoes, carrot, spring onion & chicken into a bowl.
4. Mix all of the dressing ingredients together in a bowl. Pour over the salad and enjoy!