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Crispy broccoli salad


Prep time15 minutes
Cooking time10 minutes
Total time25 minutes


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


75 g
ground almonds
1 t
garam masala
broccoli (stalk removed, cut into quarters, then halved again to make 8 wedges)
red onion (peeled and finely sliced)
egg (beaten)
lemon (juiced )
75 g
Natural Yoghurt
250 g
mixed grain pouch
bag of rocket (use half a bag)
bag of mint (use half a bag)


  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.