This healthy salad has a crisp flavour thanks to the charred capsicums and zucchinis, with the addition of nutritious wholemeal spiral pasta and soft boiled eggs to fill you up.
- 350 g wholemeal spiral pasta
- 3 medium red capsicums
- 3 medium zucchinis, sliced thinly
- on the diagonal
- 1 cup parsley leaves
- 3 anchovies
- 1/3 cup extra virgin olive oil
- 1 tbsp white wine vinegar
- 60 g wild rocket leaves
- 4 soft boiled eggs, quartered
Bring a large pot of salted water to the boil and cook the pasta until al dente; drain and place in a large bowl.
Meanwhile, put the capsicums over a barbecue or griddle pan; cook until the skin has blistered and blackened. While they are cooking, add the zucchini sliced and grill on both sides. Transfer to a plate. Remove capsicums from the grill when blackened all over and transfer to a bowl, cover with plastic wrap; cool. Peel, then finely slice the flesh, discarding any seeds.
In a hand blender or small food processor, blend the parsley, anchovy fillets, oil and vinegar until well combined. Spoon over the pasta and toss to just combine.
Add the zucchini, red capsicum and rocket, gently stir to combine. To serve, top with the soft boiled eggs.
TIP: For softer eggs, simmer for 3 mins, and for 5 mins for firm.
Recipe & Photo: John Paul Urizar/Bauersyndication.com.au