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Recipe

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
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Ingredients

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

Method

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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