VegetarianSource of fibreSource of protein1 of your 5 a day
Total time30 mins
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1 tbsp olive oil
40g Cooks' Ingredients Ruby Rose Harissa Paste
3 shallots, thinly sliced
300g Tenderstem broccoli, stems halved
100g essential Linguine
30g manouri cheese, crumbled
½ x 25g pack flat leaf parsley, chopped
Preheat the oven to 200ºC, gas mark 6. Combine the oil, harissa and shallots in a large bowl. Cook the broccoli for 2 minutes in plenty of lightly salted boiling water (enough to cook the pasta in later). Use a slotted spoon to transfer the broccoli to the spice mixture. Toss everything together, tip into a roasting tin and roast for 25 minutes.
Meanwhile, cook the pasta in the reserved boiling water according to pack instructions, until tender. Drain briefly, so water still clings to the pasta, then return it to the saucepan.
Scatter the cheese over the broccoli and roast for a further 2 minutes. Tip the pasta into the roasting tin along with the parsley. Mix well so the pasta is coated in the sauce and serve.
Manouri is a semi-soft Greek cheese that’s made using leftover whey from making feta, plus sheep and goat’s cream. It has a similar texture to feta but is milder and creamier with less ‘bite’. Crumble the remainder into salads or slice and grill to serve either with roasted vegetables or as a snack, with a crisp pear and drizzle of honey.
Typical values per serving when made using specific products in recipe
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