The ground almond coating makes for a really crispy and moreish broccoli dish. A fun update on a classic pairing. Served on a slick of almond butter spiked yoghurt and a good squeeze of lemon for freshness.
Ingredients
Makes 2-3 portions
1 medium head broccoli, sliced from top to bottom at 1cm intervals to cut into fairly large, flat florets
Vegetable oil
2 tbsp gram/ chickpea flour
100g ground almonds
3 or 4 sprigs thyme
Salt & pepper
Oil for frying
4 tbsp plain coconut yoghurt
1 tbsp almond butter
A few tarragon leaves to garnish
1 lemon
Looking for substitutions?
This recipe would also work really well with cauliflower in place of the broccoli.
Swap the coconut yoghurt for regular Greek yoghurt, if you prefer.
Switch the gram flour for regular plain flour, or any flour you prefer.
The tarragon garnish brings a nice freshness to the dish but you could omit it completely or swap it for parsley or dill.
Recipe
- Mix the gram flour with enough water to make a thick paste
- Coat the broccoli in the flour paste, then press into the almonds
- Place a non stick pan over a low heat with a good amount of oil. Place the broccoli in the pan. Turn carefully from time to time until nicely golden and just tender- it is important to keep the heat low so that the broccoli cooks before the crumb burns. Towards the end of cooking add the thyme, salt and a little lemon zest to the broccoli
- Meanwhile mix the yoghurt, almond butter and a good pinch of salt
- Spoon some of the yoghurt mix onto a plate and top with the broccoli pieces and tarragon. Squeeze over some lemon on the plate
RECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply