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1
Pre-heat your oven to 220 degrees Centigrade / 430 degrees Fahrenheit
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2
Chop your broccoli stalk (medium to fine) and divide what you have between two bowls
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3
In a large saucepan, heat a good glug of olive oil and fry one bowl of broccoli stalk with your chilli flakes and a good amount of seasoning. Fry until softened (around 10 minutes)
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4
Whilst this is cooking, rinse your grains in cold running water
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5
Tip the drained grains into your broccoli pan and stir well until evenly coated
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6
Pour over your stock, put the lid on the pan, bring to the boil and simmer gently over a low heat for around 40 minutes
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7
Meanwhile, separate your broccoli florets and put in a large roasting pan. Whisk together 4tbsp olive oil and the miso paste and pour over the florets.
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8
Mix up well to ensure they're evenly covered. Feel free to use your hands here. Season well.
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9
Roast for around 15 minutes until softened but so that the florets are still retaining their greenness
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10
Remove from the oven and set aside until your grains are cooked and have absorbed all the stock
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11
Once your grains are ready, add the kale and stir until wilted
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12
Then add the chopped almonds and roasted broccoli florets, mix well and serve
