New Lower Prices on hundreds of everyday items | Shop now
Chargrilled vegetable & orecchiette salad with fresh pesto and rocket
Cutting the courgette and aubergine lengthways gives you lots of surface area to get nice and charred, with fewer pieces to turn on the grill, says Elly Curshen
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
250g No.1 Orecchiette (or any short pasta – fusilli bucati, trofie etc)
145g tub green pesto with basil
3 tbsp olive oil
½ tsp dried oregano
½ tbsp dried thyme
1 red pepper, deseeded and quartered
1 large courgette, quartered lengthways
1 aubergine, quartered lengthways
1 red onion, quartered, each wedge still attached at the root
Large handful rocket or baby spinach
1 unwaxed lemon, finely grated zest
4 tbsp pine nuts, toasted in a dry pan
Shaved Parmigiano Reggiano, to serve (optional)
Method
Cook the pasta according to pack instructions. Drain, toss with the pesto and 1 tbsp oil, then set aside to cool. Cover and chill until needed.
Preheat the barbecue or griddle. In a small bowl, combine the remaining 2 tbsp oil and dried herbs. Season. Put the vegetables in a roasting tin and pour over the herb mixture. Toss the vegetables to coat everything evenly.
Chargrill the vegetables, in batches if necessary, until marked and charred on all sides, about 10-15 minutes. Ensure you cook the courgette well, to avoid a watery salad.
Cut the grilled courgette, aubergine and pepper into bitesized chunks. Pull the ‘petals’ of red onion apart. Fold the vegetables gently through the pasta. When ready to serve, stir
in the rocket or spinach.
Place the salad on a serving platter and finely grate over the lemon zest. Season with sea salt flakes and black pepper, then scatter with the pine nuts and Parmigiano Reggiano, if using. Serve immediately.
Cook’s tip
You can make this salad with a jar of pesto rather than a tub of fresh if you like, but if you do this you will need the Parmesan on top, to serve. Try griddling the vegetables for 10-12 minutes, turning occasionally, if you don’t want to heat up the barbecue.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,314kJ/ 555kcals
Fat
32g
Saturated Fat
4.5g
Carbohydrates
49g
Sugars
8g
Fibre
6.3g
Protein
14g
Salt
0.4g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot