Broccoli lovers rejoice: this crispy salad serves up broccoli topped with a crispy, spicy coating. It’s accompanied with mixed grains, mint and rocket
Prep:10 mins
Serves 2
75g ground almonds1 tsp garam masala1 head broccoli, stalk removed, cut into quarters, then halved again to make 8 wedges1 egg, beaten1 red onion, peeled and finely sliced1 lemon, juiced75g natural yogurt250g mixed grain pouch, heated following pack instructions½ bag rocket½ small pack mint, leaves picked
STEP 1Heat oven to 200C/180C fan/gas 6. Mix the ground almonds and garam masala together with some seasoning. Stir the broccoli pieces with the egg to coat, then in the almond mix. Tip onto a lined baking tray and put into the oven to roast for 15 mins.STEP 2Mix the onion with half the lemon juice and a splash of water, then set aside to lightly pickle. Mix the remaining lemon juice with the yogurt, season and set aside.STEP 3In a large mixing bowl, mix the cooked mixed grains with the rocket and most of the red onion. Drizzle in half the dressing, toss, then tip onto a serving plate and top with the crispy broccoli. Drizzle with the remaining dressing, mint leaves and a final scattering of red onion slices.
