Tandoori Broccoli Wraps with Kachumber Salad

Ingredientes

1. 1

   Preheat the oven to 220°C / 430°F. Line a large roasting tray with foil or baking paper.

2. 2

   Cut the broccoli into medium florets and roughly chop the stalks. In a large bowl, mix half the yoghurt with the curry paste and 1 tbsp olive oil. Add the broccoli, season well with salt and pepper and toss until evenly coated in the curried yoghurt.

3. 3

   Tip the broccoli onto the roasting tray, scraping all the marinade over it, and spread out in a single layer. Roast for about 15 minutes until tender with a little bite and charred at the edges.

   15 min
4. 4

   Meanwhile, make the kachumber salad. Finely chop the red onion and chop the tomatoes and cucumber. Pick the mint leaves and tear or roughly chop any large ones. Mix everything together in a bowl, squeeze in the lemon juice and season with salt, pepper and cayenne to taste.

5. 5

   Warm the wraps or flatbreads if you like. Spread with the remaining yoghurt, then top with the tandoori broccoli and the kachumber salad. Fold or roll up to serve.