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Crispy broccoli salad served on a plate

Crispy broccoli salad

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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


  • 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


  • 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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A star rating of 4 out of 5.4 ratings

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