Cook the tenderstem broccoli in salted water for 2 minutes and then plunge into cold water to stop the cooking process. Strain and place aside.

Put the cashew nuts into a frying pan and roast on a medium to high heat until golden.

Repeat the process for the pumpkin seeds and then sesame seeds.

To make the dressing, juice the lemon and lime and place in a bowl.

Finely chop the garlic and add to the bowl along with the mustard and salt and pepper.

Whisk together and then slowly drizzle in the oil olive while still whisking.

To assemble the salad, place the broccoli on a large serving plate, put the kidney and edamame beans on top.

Roughly chop the parsley and scatter over the salad along with the nuts and seeds.

Finally, drizzle over the dressing and serve.