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!
- 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
- 1Toast 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.
- 2Break 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.
- 3Place in a serving bowl and drizzle over dressing. Serve with pita bread.
Charred lemon dressing
- 4Drizzle the lemon quarters with olive oil and place flesh-side down in a hot grill pan.
- 5Cook for 6 minutes until charred and softened, turning the quarters halfway through so all the flesh is cooked.
- 6Squeeze 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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