Cut the broccoli into florets, then drop them into a pan of boiling water along with the green beans. Cook them for a few minutes until they are tender.

Drain the broccoli and green beans and run them under cold water for a minute.

Meanwhile, make the vinaigrette by adding the olive oil, red wine vinegar, honey and Dijon mustard into a bowl. Use a whisk to beat it until smooth.

Tip the drained broccoli and green beans into a mixing bowl then chuck in the diced red onion, almonds and dried cranberries.

Pour in the vinaigrette and toss it all together.

Pile it up high in a bowl and it’s ready to eat.