Recipe by BBC Good Food

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

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Ingredients

• 75 g 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)
• 75 g natural yogurt
• 250 g mixed grain pouch (heated following pack instructions)
• ½ bag rocket
• ½ pack mint (small, leaves picked)

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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.

View the recipe instructions at BBC Good Food