Step 1

Preheat the oven to 120° C / 250° F (100° C / 210° F fan) and line a baking tray with a piece of baking paper.

Step 2

Mix the almond bacon marinade ingredients together in a small bowl. Toss the almond flakes in the marinade and spread them on the prepared baking tray.

Step 3

Place the tray in the oven for about 30-35 minutes, giving the almonds a good stir halfway through the baking time. They may appear to still be a little soft when warm but will crisp up once out of the oven and cooled.

Step 4

While the almond bacon is getting ready, chop your broccoli into same size pieces. You could either steam it (3 minutes), stir-fry it or roast it on a hot griddle pan. Once cooked, season with salt and set aside.

Step 5

Cook the pasta al dente following the packet instructions.

Step 6

Heat up 3 tbsp of olive oil in a large pan on a very low heat.

Step 7

Throw in the diced garlic and chilli (if using). Fry them both on a very low heat, stirring frequently, until the garlic releases its aroma but do not allow it to brown as it will taste bitter.

Step 8

Toss the cooked pasta in the garlic oil. Season with liberal amounts of lemon juice (I used about 3 tbsp), the zest of one lemon, salt and pepper.

Step 9

Fold in the warm broccoli.

Step 10

Divide between two bowls, top with almond bacon and some extra lemon juice if you wish.