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Grilled broccoli salad

Broccoli recipes

Grilled broccoli salad

20 minutes

Sesame cured broccoli salad

Broccoli recipes

Sesame cured broccoli salad

Spinach-and-broccoli pasta

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No-cook broccoli-and-cashew gnudi with olive salsa

Broccoli recipes

No-cook broccoli-and-cashew gnudi with olive salsa

Broccoli pesto pasta

Broccoli recipes

Broccoli pesto pasta

15 minutes

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Broccoli pesto pasta

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the pasta:

300 g orecchiette pasta
salt, to taste
lemon peel, to garnish
basil leaves, to garnish

For the broccoli pesto:

1 T butter
1 x 250 g head broccoli, cut into florets (chop and use the stems)
100 g baby spinach leaves, washed and dried
salt, a pinch
pepper, a pinch
40 g almonds
¼ cup olive oil, plus 2 T
2 t tahini
2 T Parmesan, grated
½ lemon, juiced
chilli flakes a large pinch
1 cloves garlic, crushed

For the salad:

500 g Tenderstem broccoli tips
125 g fresh shelled garden peas
125 g green Nocarella olives, halved and pitted
1 red onion, very thinly sliced

Method

Place the pasta in a large saucepan of boiling salted water and cook until al dente.

To make the pesto, place the butter, 1 cup water, broccoli, spinach and seasoning in a saucepan and cook for 5 minutes with the lid on.

Transfer the vegetables to a food processor and blend.

Add the almonds, olive oil, tahini, Parmesan, lemon juice, chilli flakes and garlic and blend.

Check the consistency and add some pasta cooking water if necessary.

Drain the pasta and return to the saucepan. Add the pesto and stir through. Tip into a bowl and allow to cool.

To make the salad, blanch the broccoli and peas, then drain and cool.

When the pasta and vegetables are cool, add the broccoli, peas, olives and red onion and mix through.

Tip into a serving bowl and garnish with lemon peel and basil.

Cook's note: A great way to get kids to eat more broccoli and spinach! It’s a fast recipe that’s a weekday stand-by for us.

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