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Crispy broccoli salad

Broccoli lovers rejoice: this crispy salad serves up broccoli topped with a crispy, spicy coating. It's accompanied with mixed grains, mint and rocket

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 645
  • Carbohydrates 54
  • Saturated Fat 4
  • Sugar 13
  • Protein 30
  • Fat 31
  • Fibre 14
  • Salt 0.3

Nutrition per serving

  • Calories 645
  • Carbohydrates 54
  • Saturated Fat 4
  • Sugar 13
  • Protein 30
  • Fat 31
  • Fibre 14
  • Salt 0.3

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

Method

  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.

  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.

  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.

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