Crispy broccoli salad served on a plate

Crispy broccoli salad

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(1 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2

Broccoli lovers rejoice: this crispy salad serves up broccoli topped with a crispy, spicy coating. It's accompanied with mixed grains, mint and rocket

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal645
  • fat31g
  • saturates4g
  • carbs54g
  • sugars13g
  • fibre14g
  • protein30g
  • salt0.3g
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Ingredients

  • 75g ground almonds
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

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

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 red onion, peeled and finely sliced
  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 75g natural yogurt
  • 250g mixed grain pouch, heated following pack instructions
  • ½ bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • ½ small pack mint, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

  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.

  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.

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