Broccoli Orecchiette and Courgette & Feta Salad - A Jaime Oliver 30-Minute meal
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Ingredients
For the pasta
  • 125g parmesan
  • 1 large head of broccoli
  • 30g anchovies in oil
  • 1 heaped tbsp capers
  • 1 small dried chilli
  • 3 cloves garlic
  • Fresh thyme
  • 500g dried orecchiette or similar pasta
For the Salad
  • Mint
  • ½ fresh red chilli
  • 1 lemon
  • 200g courgettes
  • 125g bocconcini or feta
For the Seasonings
  • Olive oil
  • Salt & pepper
Method
For the Pasta
  1. Trim the rind off the parmesan and reserve.
  2. Grate the rest in the food processor and put aside.
  3. Slice the florets off the broccoli, break up and reserve.
  4. Fit the standard cutting blade to the processor and add the stalk of the broccoli cut up a little. Add the anchovies, crushed garlic, capers and chilli. Pulse to a paste.
  5. Place in a frying pan with some olive oil and thyme and add a wine glassful of water and the parmesan rind for flavour. Let cook.
  6. Boil the kettle and fill a pot with the water, add salt and the pasta.
  7. Boil for 6 minutes and then add the broccoli and cook for a further 6 minutes.
  8. When cooked, drain, remove the rind and add the pasta and broccoli to the sauce.
  9. Add ½ the parmesan and mix.
  10. Place on a plate or in a bowl and scatter the rest of the cheese on top.
For the Salad
  1. Mix directly onto the serving plate the chopped mint, chilli, grated lemon rind, seasoning, juice of ½ the lemon and 3 tbsp olive oil. Mix all together.
  2. Make ribbons from the courgettes using the potato peeler.
  3. Place them on top of the mint/chilli mixture and blend all together.
  4. Make a space in the middle and place there the feta or bocconcini.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/broccoli-orecchiette-and-courgette-feta-salad-a-jaime-oliver-30-minute-meal/