Broccoli, almond and oregano salad

Name: Broccoli, almond and oregano salad
Cook time: 30 min
Ingredients: 3 heads broccoli, cut into large florets; 3 tbsp extra virgin olive oil; 1 tsp chilli flakes; Salt; Freshly ground white pepper; 100g pasta shells, cooked in boiling salted water, drained; 100g flaked almonds, toasted; 2 tbsp chopped fresh oregano; 3 tbsp verjuice

Jane and Jeremy Strode

October 18, 2011

Broccoli, almond and oregano saladNatalie Boog

Time:< 30 mins

The textures in this salad are fantastic alongside the flavour combination of chilli, almond and oregano.

Ingredients

3 heads broccoli, cut into large florets
3 tbsp extra virgin olive oil
1 tsp chilli flakes
Salt
Freshly ground white pepper
100g pasta shells, cooked in boiling salted water, drained
100g flaked almonds, toasted
2 tbsp chopped fresh oregano
3 tbsp verjuice

Method

Cook broccoli in boiling salted water until al dente. Drain and reserve.
Warm olive oil in a large saucepan, add chilli and season.
Add broccoli, pasta, almonds and stir to warm through.
Add oregano and verjuice, toss and serve as a simple entree or side dish.

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