Crispy Broccoli Salad


  • 75g ground almonds
  • 1 tsp garam masala
  • Broccoli, stalk removed, halved and cut into wedges
  • 1 egg, beaten
  • 1 red onion, finely sliced
  • 1 lemon, juiced
  • 75g natural yogurt
  • 200g chickpeas, soaked and cooked
  • Bunch of spinach (or other leafy greens)
  • Bunch of mint, leaves picked


Heat oven to 180C. 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. 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 and set aside. In a large bowl, mix the chickpeas with the spinach and 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 and mint leaves.

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