|200 g||sun-dried tomatoes|
|80 g||sliced almonds|
|¼ tsp||garlic powder|
|vegetable oil for frying|
|parsley for serving|
Preheat oven to 180°C/350°F. Remove sun-dried tomatoes from jar and cut lengthwise into strips. Peel onion and slice into rings. Finely chop chives and parsley. Wash broccoli, cut into florets, and halve or quarter each piece so that you have uniform sizes.
Arrange sliced almonds on a baking sheet. Toast in oven at 180°C/350°F for approx. 6 min. or until golden brown. Remove from oven, set aside and let cool.
Juice lemon. In a bowl, whisk together mayonnaise, cream, quark, chives, lemon juice, parsley, and garlic powder. Season with salt and pepper to taste.
Coat a frying pan with oil and let it heat up. Fry broccoli florets, in batches if necessary, over medium high heat for approx. 5 minutes on either side or until they are charred to your preference. Season with a little salt.