Crispy Broccoli Salad

|Broccoli lovers rejoice: this crispy salad serves up broccoli topped with a crispy spicy coating. It's accompanied with mixed grains mint and rocket |broccoli mint red onion rocket|75g ground almonds1 teaspoon garam masala1 broccoli stalk removed cut into quarters then halved again to make 8 wedges1 red onion peeled and finely sliced1 egg beaten1 lemon juiced75g natural yoghurt250g mixed grain pouchhalf a bag of rockethalf a bag of mint|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.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.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.|15.00 minutes|2|BBC Good Food