TODAY’S RECIPE: Crispy broccoli salad

SUMMER bake. Serves: 2. Ingredients

75g ground almonds 1 tsp garam masala 1 head broccoli, stalk removed, cut into 8 wedges 1 egg, beaten 1 red onion, peeled and finely sliced 1 lemon, juiced 75g natural yoghurt 250g mixed grain pouch, heated

Method

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 with seasoning. Stir the broccoli pieces with the egg to coat, then dip in the almond mix, tip onto a lined baking tray and roast for 15 minutes.

2 Mix onion with half lemon juice and a splash of water, then set aside to lightly pickle. Mix the remaining lemon juice with the yoghurt to make a dressing, season and set aside.

3 In a large 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, top with the crispy broccoli, drizzle with the remaining dressing, mint leaves and a final scattering of red onion slices. n

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