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Crispy broccoli salad served on a plate

Crispy broccoli salad

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal645
fat31g
saturates4g
carbs54g
sugars13g
fibre14g
protein30g
salt0.3g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, May 2018

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Overall rating

Rating: 4 out of 5.3 ratings
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