Broccoli, oats and almond salad with creamy charred lemon dressing

Oats can be used for more than just porridge! When toasted, they give Nici Wickes' broccoli and almond salad recipe a nutty finish. You'll also love the creamy, charred lemon dressing. It's a winner!

By Nici Wickes
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Broccoli, oats and almond salad
  • 1 cup whole oats
  • 2 heads broccoli
  • 3/4 cup toasted almonds, chopped
  • small handful flat-leaf parsley
  • 1 teaspoon lemon zest
  • 1/2 teaspoon sea salt
  • pita bread, to serve
Charred lemon dressing
  • 1 lemon, cut into quarters
  • olive oil
  • 2 tablespoon plain yoghurt
  • 2 tablespoon mayonnaise
  • 1 garlic clove, finely diced
  • salt and ground black pepper


Broccoli, oats and almond salad
  • 1
    Toast the oats in a dry pan over low heat until lightly browned. Add ¼ cup water and allow to simmer until the water has evaporated – this softens the oats.
  • 2
    Break broccoli into bite-sized florets and blanch for 3 minutes in salted boiling water. Refresh in cold water, drain and pat dry. Toss with cooked oats, toasted almonds, parsley and lemon zest. Season.
  • 3
    Place in a serving bowl and drizzle over dressing. Serve with pita bread.
Charred lemon dressing
  • 4
    Drizzle the lemon quarters with olive oil and place flesh-side down in a hot grill pan.
  • 5
    Cook for 6 minutes until charred and softened, turning the quarters halfway through so all the flesh is cooked.
  • 6
    Squeeze the juice and dice the flesh of one lemon quarter into a bowl. Add the yoghurt, mayonnaise and garlic, then whisk to combine. Season to taste.

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