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Prepare the ingredients:
? Preheat the oven to 450°F.
? Wash and dry the fresh produce.
? Heat a small pot of water to boiling on high.
? Heat a large pot of salted water to boiling on high.
? Cut the broccoli into bite-sized florets.
? Peel and thinly slice the onion.
? Peel and mince the garlic; using the flat side of your knife, smash until it
resembles a paste (or use a zester).
? Quarter and deseed the lemon.
? Roughly chop the almonds.
? Using a fork, crumble the cheese into small pieces.
? Pick the mint leaves o the stems; discard the stems.
2 Cook & peel the eggs:
? Carefully add the eggs to the small pot of boiling water and cook for
exactly 9 minutes.
? Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.
? When cool enough to handle, carefully peel the cooked eggs.
? Transfer to a cutting board and thinly slice into rounds. Season with salt
and pepper.
3 Roast the broccoli & onion:
? While the eggs cook, place the broccoli and onion on a sheet pan.
? Drizzle with olive oil and season with salt, pepper and the za’atar; toss to thoroughly coat.
? Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4 Make the dressing:
? While the broccoli and onion roast, in a bowl, combine the tahini, the juice of 2 lemon wedges, 2 tablespoons of water and as much of the garlic paste as you'd like.
? Slowly whisk in 1 1/2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.
5 Cook the pasta:
? While the broccoli and onion continue to roast, add the pasta to the
large pot of boiling water and cook 14 to 17 minutes, or until tender.
? Turn o the heat. Drain thoroughly and return to the pot.
6 Finish & plate your dish:
? To the pot of cooked pasta, add the roasted broccoli and onion, almonds, cheese, dressing, the juice of the remaining lemon wedges and a drizzle of olive oil.
? Stir to thoroughly combine; season with salt and pepper to taste.
? Divide the finished salad between 2 dishes.
? Top with the sliced eggs.
? Garnish with the mint (tearing just before adding). Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1024g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 780 | ||
Calories from Fat: 351 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39g | 52 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 50.6mg | 16 % | |
Sodium 1414.7mg | 49 % | |
Potassium 2418.5mg | 64 % | |
Total Carbohydrate 76.4g | 22 % | |
Dietary Fiber 23.2g | 93 % | |
Sugars, other 53.2g | ||
Protein 51.9g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 780
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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