- 75g ground almonds
- 1 tsp garam masala
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
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 red onion, peeled and finely sliced
- 1 lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 75g natural yogurt
- 250g mixed grain pouch, heated following pack instructions
- ½ bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- ½ small pack mint, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.