A salad for lunch? You can! Try this recipe from TV chef Sandra Ysbrandy. That way, you already have a large part of your daily portion of fruit and vegetables for lunch. Then you can get on with it! This recipe was specially developed for the first edition of the National Fruit and Vegetable Day (14 October). The theme: 'vegetable-fruit-rich lunch'.

1. Preheat the oven to 180 degrees. Line a baking tray with baking paper.

2. Put the chickpeas in a colander and rinse well. Place them in a bowl and pour the olive oil over them. Season the chickpeas with curry powder, pepper and salt. Spread the chickpeas on the baking tray. Place in the oven and roast for 15 minutes until crispy.

3. Heat a pan with boiling hot water. Divide the broccoli into florets. Boil or (preferably) steam the broccoli in a few minutes until tender. Slice the apple (with skin). Peel the avocado and remove the stone. Cut into cubes.

4. Mash the goat cheese in a bowl. Cut the chives into thin rings and mix into the goat cheese. Shape into small balls (about 16 pieces). Roll the balls through the kasha. Press well with your hands. Leave to set in the fridge.

5. For the dressing, whisk all ingredients together. Use a hand blender or blender for this.

6. Put some arugula on the plates and on top of it the broccoli, apple and avocado cubes. Pour the dressing over the salad. Divide the chickpeas and goat cheese-kasha balls over the salad.

*Roasted buckwheat can be bought at a health food shop. It tastes deliciously nutty and adds a crunch to the salad. Plus, with it you add a grain that makes the salad full-bodied and satiating. Alternatively, you can use puffed brown rice, amaranth or quinoa. If you can't find any of these, you can also opt for sesame seeds or linseed.

**If you have some dressing left over, you can keep it in your fridge for another week. The dressing is also delicious as a dip with raw vegetables. Or over a boiled egg and roasted vegetables.