Method

1. Cook the broccoli in boiling water for 3-4 minutes, until just tender. Rinse with cold water to cool quickly, then drain thoroughly.

2. Meanwhile, peel the oranges with a sharp, serrated knife to remove all the pith. Do this over a large salad bowl to catch the juice. Segment the oranges, removing the pith, then put them into the bowl. Add the red onion, vinegar, mustard and olive oil, stirring gently to mix.

3. Add the broccoli, salad leaves, Cheshire cheese and grapes to the salad bowl. Toss gently to coat in the dressing, then share between four bowls or plates. Serve at once, sprinkled with mixed nuts and seeds and seasoned with black pepper.