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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



Total time

25 minutes




Dinner, Lunch, Salads


  • 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)


  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.
  4. View the recipe instructions at BBC Good Food

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