The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 courgette
- 90g Tenderstem broccoli
- 1 onion
-
120g brown rice fusilli pasta (Soya)(Brown rice flour 100%)
- 110g baby tomatoes
- 1 handful of fresh mint
-
1 tbsp green harissa (Mustard)(Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
2 tsp dukkah spice blend(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 40g mixed salad leaves
-
15ml hot honey(honey, chilli extract)
Allergens
Contains:
Mustard
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 133Kcal | 546Kcal |
| 556kJ | 2285kJ | |
| Fat | 6.3g | 26g |
| of which saturates | 0.8g | 3.3g |
| Carbohydrates | 16g | 68g |
| of which sugars | 4.2g | 17g |
| Protein | 2.9g | 12g |
| Salt | 0.28g | 1.1g |
| Fibre | 2.2g | 9.2g |
Ingredients
Ingredients
- 1 onion (use half)
-
15ml hot honey (use half)(honey, chilli extract)
-
120g brown rice fusilli pasta (use half) (Soya)(Brown rice flour 100%)
- 1 handful of fresh mint (use half)
-
2 tsp dukkah spice blend (use half)(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 40g mixed salad leaves (use half)
- 90g Tenderstem broccoli (use half)
- 110g baby tomatoes (use half)
-
1 tbsp green harissa (use half) (Mustard)(Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 1 courgette (use half)
-
2 tbsp sundried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Allergens
Contains:
Mustard
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 133Kcal | 546Kcal |
| 556kJ | 2285kJ | |
| Fat | 6.3g | 26g |
| of which saturates | 0.8g | 3.3g |
| Carbohydrates | 16g | 68g |
| of which sugars | 4.2g | 17g |
| Protein | 2.9g | 12g |
| Salt | 0.28g | 1.1g |
| Fibre | 2.2g | 9.2g |
Ready in 20
9 plants
Low sat fat
Harissa & Sundried Tomato Pasta Salad with Grilled Courgette & Dukkah
A pasta salad for those no-faff days. Combine the freshest seasonal veg – sweet seasonal tomatoes, courgette, rocket – with brown rice penne. Finish with a sprinkling of chopped pistachios.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the grill to high (240)
- Line a baking tray with silver foil
- Bring the medium saucepan filled with salted water to a boil
- Pull out a large bowl & a sieve
Grill the veg
- Slice the courgette into 1/2cm thick half-moons. Trim and cut the broccoli into thirds. Cut the onion into 1cm wedges
- Place the courgette and onion onto the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper. Grill for for 12 mins, until softening
- After 12 mins add the broccoli to the tray and roast for a further 6-8 mins, until the veg is soft and golden
Cook the pasta & prep the veg
- Add the fusilli to the saucepan and simmer for 10-11 mins, until cooked, then drain
- Meanwhile, halve the tomatoes (quarter any larger ones). Pick the mint leaves and roughly chop
Build the salad
- In the large bowl, combine the harissa paste, sundried tomato paste, hot honey and 1 tbsp olive oil. Mix well, then stir in the tomatoes
- When ready, add the grilled veg, cooked pasta and mint to the tomato bowl. Toss to coat in the dressing and season with salt and pepper
Plate up
- Add the salad leaves to the pasta salad and toss to combine, then share between bowls. Sprinkle over the dukkah to finish
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