Preheat the oven to 200. Line a flat baking tray with parchment paper. Chop the broccoli, including stems into chunks and florets to create different sizes and textures. Add the broccoli mix, olive oil, salt and pepper to the lined tray. Toss and roast for 20 minutes. Remove, from the oven, add the kale and mix together. Toast for an extra 5 minutes. Remove from the oven, place in a large bowl, add the onion. Take a frying pan. Add oil and the drained chickpeas, season then roast for 10 minutes on a high heat. Remove, add them to the broccoli mix in the bowl with the cashew nuts and grated pecorino. toss together. To make the dressing ( this can be made in advance) Add everything, blend until smooth. Add more water to thin if needed. Chop the dill and and mix all the ingredients together. Plate the broccoli, top with the crunch of cashew, dress as desired. Eat and and enjoy.Green and Yellow Citrus Salad
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