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 grainpouch, heated following pack instructions
½ bag rocket
½ small pack mint, leaves picked
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.