Minty beetroot, feta & bulgur salad
Mix oranges with beetroot and mint in a vegetarian grain salad that looks as good as it tastes. Made in just 10 minutes, it's a perfect packed lunch
Broccoli pasta salad with eggs & sunflower seeds
Serves 2
Easy
Prep:
Cook:
Pack in protein, carbohydrate and vitamins with this broccoli, pasta and eggs dish, a healthy vegetarian lunch to keep you going on a busy afternoon
Skip to ingredients
- 2 large eggs
- 75g wholewheat penne
- 160g broccoliflorets
- 160g fine beanstrimmed and halved
- 1 tbsp white misopaste
- 1 tsp grated ginger
- 1 tbsp rapeseed oil
- 2 tbsp sunflower seeds
Nutrition: Per serving
- kcal436
- fat22g
- saturates4g
- carbs31g
- sugars5g
- fibre11g
- protein24g
- salt1.3g
Method
step 1
Hard-boil the eggs for 8 mins, then shell and halve. Meanwhile, boil the pasta for 5 mins, add the broccoli and beans, and cook 5 mins more or until everything is tender.
step 2
Drain, reserving the water, then tip the pasta and veg into a bowl and stir in the miso, ginger, oil and 4 tbsp pasta water. Serve topped with the eggs and seeds.
