Crispy broccoli salad
Ingredients
- Step 1 75g ground almonds
- Step 2 1 tsp garam masala
- Step 3 1 head broccoli , stalk removed, cut into quarters, then halved again to make 8 wedges
- Step 4 1 egg , beaten
- Step 5 1 red onion , peeled and finely sliced
- Step 6 1 lemon , juiced
- Step 7 75g natural yogurt
- Step 8 250g mixed grain pouch, heated following pack instructions
- Step 9 ½ bag rocket
- Step 10 ½ small pack mint , leaves picked
Calories: 645
Carbohydrate: 54 g
Protein: 30 g
Fat: 31 g
Cook time: 25 minutes
Prep time: 10 minutes
Total time: 35 minutes
Servings: 2
TAGS
Dinner
Lunch
Main course
Supper
Broccoli
Calcium
Elena Silcock
Fibre
Folate
Iron
Mixed grain
salad
Spicy
Vegetarian
Vitamin c
Directions
- 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.