Crispy broccoli salad

broccoli calcium fibre folate iron mixed grains salad spicy vegetarian vitamin c

N/A

Source

Ingredients

75g ground almonds

1 tsp garam masala

1 head broccoli , stalk removed, cut into quarters, then halved again to make 8 wedges

1 egg , beaten

1 red onion , peeled and finely sliced

1 lemon , juiced

75g natural yogurt

250g mixed grain pouch, heated following pack instructions

½ bag rocket

½ small pack mint , leaves picked

Method

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.

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.

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.