Crispy broccoli salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 75g ground almonds
- 1 tsp garam masala
- 1 head broccolistalk removed, cut into quarters, then halved again to make 8 wedges
- 1 eggbeaten
- 1 red onionpeeled and finely sliced
- 1 lemonjuiced
- 75g natural yogurt
- 250g mixed grainpouch, heated following pack instructions
- ½ bag rocket
- ½ small pack mintleaves picked
Nutrition: Per serving
- kcal645
- fat31g
- saturates4g
- carbs54g
- sugars13g
- fibre14g
- protein30g
- salt0.3g
Method
step 1
Heat 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 2
Mix 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 3
In 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.
