Crispy broccoli salad

• ground almond↗75g g
• garam masala↗1 tsp tsp
• broccoli↗1 head head

  stem removed, cut into quarters, then each quarter halved, yielding 8 florets

• egg↗1

  beaten

• red onion↗1

  peeled and thinly sliced

• lemon↗1

  juiced

• natural yogurt↗75g g
• mixed grain250g g

  packet, warmed according to package instructions

• arugula↗½ bag bag
• mint↗½ small pack bag

  leaves collected

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Mix ground almond and garam masala together with some seasonings. Coat the broccoli florets in the beaten egg, then in the almond mixture. Place on a parchment‑lined baking tray and bake for 15 minutes.

2. 2

   Combine the onion with half of the lemon juice and a splash of water, then set aside to marinate briefly. Mix the remaining lemon juice with the yogurt, season, and set aside.

3. 3

   In a large bowl combine the prepared mixed grain with arugula and most of the red onion. Add half of the dressing, mix, then plate and top with the crispy broccoli. Drizzle the remaining dressing, mint leaves, and the remaining red onion slices.