1 head of broccoli
2 bunches spinach
1 green chilli
1 bunch coriander leaves
1 tbs olive oil
1 dry red chilli
Cut the cauliflower and broccoli into small florets and soak in water with a sprinkling of sea salt for a few minutes, remove and drain. Peel, wash, cut in half and then thinly slice the beetroot. Pick the spinach leaves, wash and keep aside. Wash, split, seed and chop the green chilli. Wash and chop the coriander leaves. Slit the dry red chilli, remove the seeds and cut into small flakes.
Heat the olive oil in a pan, add the chilli flakes and sauté over a medium heat for 30 seconds. Add the yogurt, chopped green chilli, honey, and sea salt. Keep mixture to one side.
Steam the broccoli, cauliflower and beetroot separately for 15 minutes each, add the spinach, leave for 30 seconds and mix into the yogurt dressing. Add the chopped coriander leaves and serve.