Roasted broccoli pasta salad with hemp pesto – a perfect dish for lunch, a picnic or as a side. Full of flavour and texture, with a nutty note from hemp seeds.

(Vegan)

Ingredients (serves 4):For the salad:

  • 250 g pasta (preferably wholegrain or gluten-free)

  • 1 large head of broccoli, cut into small florets

  • 1 tbsp olive oil

  • Salt & black pepper

  • 1/2 red onion, thinly sliced

  • 1 dl cherry tomatoes, halved

  • 1/2 dl hulled hemp seeds (extra topping)

  • (Optional: baby spinach, grilled peppers, olives)

Hemp pesto:

  • 1 dl fresh basil

  • 0.5 dl fresh parsley or spinach

  • 0.5 dl hulled hemp seeds

  • 1 garlic clove

  • 2 tbsp lemon juice

  • 0.5 dl olive oil

  • Salt & pepper to taste

  • (Optional: 1 tbsp nutritional yeast or grated vegan cheese for a “cheesy” flavour)

Method:

  1. Roast the broccoli:

    • Preheat the oven to 200°C.

    • Place the broccoli florets on a baking tray and drizzle with olive oil, salt and pepper.

    • Roast for about 20 minutes until golden and slightly crispy.

  2. Cook the pasta:

    • Cook according to the packet instructions. Rinse with cold water and leave to cool.

  3. Make the pesto:

    • Blend all the ingredients in a food processor until smooth. Taste and adjust the consistency with a little water if needed.

  4. Mix everything together:

    • Toss the cold pasta, roasted broccoli, red onion, tomatoes and pesto together in a large bowl.

    • Top with extra hemp seeds and perhaps a little lemon zest.

Serving tips:

  • Delicious both cold and lukewarm.

  • Top with roasted sunflower seeds or pumpkin seeds for extra crunch.

  • Also works well with quinoa or bean pasta.