Zubereitung

1. 1

   Wash the broccoli, leave it to drain well and divide it into bite-sized florets. Peel the stalk thickly and cut it into finger-thick slices, because it is the best part of the vegetable and yet almost always ends up in the bin.

2. 2

   Mix the florets and the stalk slices in a bowl with the rapeseed oil, the salt, the pepper and the garlic powder until all the cut surfaces glisten thinly.

3. 3

   Preheat the air fryer to 190 °C. In a preheated basket the browning starts straight away, instead of the broccoli first drawing water while it is lukewarm.

4. 4

   Put the broccoli into the basket in a single layer with space between the pieces and do not stack anything; for a larger quantity, work in two batches. Cook at 190 °C.

5. 5

   Pull out the basket, shake the broccoli vigorously, scatter the flaked almonds over it and carry on cooking at 190 °C until the edges of the florets are brown.

6. 6

   Halve the lemon, squeeze one half over the hot broccoli and put the second half alongside in wedges.