Crispy broccoli salad

SERVES 2 PREP 10 mins COOK 15 mins EASY V

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, warmed following pack instructions

½ bag rocket

½ small pack mint, leaves picked

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 in 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 grains with the rocket and most of the red onion. Drizzle in half the dressing, toss, then tip onto a serving plate, top with the crispy broccoli, drizzle with the remaining dressing, mint leaves and a final scattering of red onion slices.

GOOD TO KNOW calcium • folate • fibre • vit c • iron • 2 of 5-a-day

PER SERVING 645 kcals • fat 31g • saturates 4g • carbs 54g • sugars 13g • fibre 14g • protein 30g • salt 0.3g