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Crispy broccoli salad

Crispy broccoli salad served on a plate

Crispy broccoli salad

Name: Crispy broccoli salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
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

Elena Silcock

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4 out of 5.5 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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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.

Recipe from Good Food magazine, May 2018

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A star rating of 4 out of 5.5 ratings

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