Broccoli Orecchiette and Courgette & Feta Salad – A Jaime Oliver 30-Minute meal

Broccoli Orecchiette  and Courgette & Feta Salad

This one of Jamie’s 30-Minute Meals took about 40 minutes but again I didn’t make one of the components because it seemed an over-kill.He added a prosciutto and melon salad but I felt the pasta dish and the courgette salad were plenty and they were. In fact, for once we had leftovers, which is almost unheard of in our family. The original courgette salad had bocconcini but Adriano couldn’t find any and so I used feta. I think the feta actually worked better than the bocconcini would have because the feta supplied a stronger flavour against the mild courgettes. The salad was excellent. The pasta was also very tasty but had anchovies which I can take or leave but I used them to stay authentic to Jaime’s recipe and they did add something to the flavour. But I am sure they could be left out.


Broccoli Orecchiette and Courgette & Feta SaladBroccoli Orecchiette and Courgette & Feta Salad

125g parmesan
1 large head of broccoli
30g anchovies in oil
1 heaped tbsp capers
1 small dried chilli
3 cloves garlic
Fresh thyme
500g dried orecchiette or similar pasta

1/2 fresh red chilli
1 lemon
200g courgettes
125g bocconcini or feta

Olive oil
Salt & pepper


Trim the rind off the parmesan and reserve.
Grate the rest in the food processor and put aside.
Slice the florets off the broccoli, break up and reserve.
Fit the standard cutting blade to the processor and add the stalk of the broccoli cut up a little. Add the anchovies, crushed garlic, capers and chilli. Pulse to a paste.
Place in a frying pan with some olive oil and thyme and add a wine glassful of water and the parmesan rind for flavour. Let cook.
Boil the kettle and fill a pot with the water, add salt and the pasta. Boil for 6 minutes and then add the broccoli and cook for a further 6 minutes.
When cooked, drain, remove the rind and add the pasta and broccoli to the sauce. Add 1/2 the parmesan and mix.
Place on a plate or in a bowl and scatter the rest of the cheese on top.

Mix directly onto the serving plate the chopped mint, chilli, grated lemon rind, seasoning, juice of 1/2 the lemon and 3 tbsp olive oil. Mix all together.
Make ribbons from the courgettes using the potato peeler. Place them on top of the mint/chilli mixture and blend all together. Make a space in the middle and place there the feta or bocconcini.


Broccoli Orecchiette  and Courgette & Feta Salad

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    • says

      I love bocconcini with tomatoes and basil but then the tomatoes have the zing. With courgettes, I’m not sure the flavours would all be there.

  1. says

    So, I cooked this last night and was a little nervous about giving three confirmed carnivores a meal that was essentially meat-free! But they loved it! What’s more there was enough left for lunch for me and my husband today! Thanks for the recipe, it’s a keeper!

    Oh- and I left out the cheese in the salad- I didn’t think it needed it with so much parmesan on the pasta, but if I did the salad with a different meal I might add it in. Yum!

  2. says

    I do meatless dishes quite often as long as they have some form of protein. In this case, it was the cheese. I feel we overload our bodies with too much meat and I do like to take a rest sometimes, though I know it’s a great source of iron for growing boys and athletes, if you have them in the family. We Kiwis are bred to believe a meal isn’t a meal without meat but that can change with this generation of kids.
    I’m glad you are enjoying some of the meals I have used.

  3. Charlie says

    Good Morning!

    This looks great and I’m going to give it a try.

    What kind of pasta did you use. It wasn’t Orecchiette (translates to little ears).

    Love your site.

    Have a Joyful Day :~D

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