Beetroot, smoked chicken, broccoli and bean sprout salad

Blanch and refresh 200g broccoli florets and set aside. In a large mixing bowl add 200g cooked, quartered beetroot, 4 thinly sliced smoked chicken breasts and the broccoli. Combine 125ml (½ cup) olive oil, the juice of 1 lemon, salt and freshly ground black pepper in a jar and shake well. Pour the dressing over the beetroot mixture and toss to mix well. Place the salad in a serving dish and top with 125ml (½ cup) fresh bean sprouts. Serve with crusty bread (optional).