Cut the florets away from stems and cut them into bite size chunks. Cut the thinner stems into 1 cm chunks. Peel the thick main stem and cut it into 1 cm cubes.
Beat all ingredients together with a fork.
In a salad bowl, mix together broccoli, parsley, 2/3 of beans and seed mixture, 2/3 of pomegranate seeds and dressing. Top wih the remaining 1/3 of beeans and seeds and the rest of pomegranate seeds.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu