Ingredients
Broccoli, oats and almond salad
Charred lemon dressing
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.