Broccoli pasta salad with salmon & sunflower seeds
- Preparation and cooking time
- Serves 2
- 75g wholewheat penne
- 125g broccoli florets
- 125g fine beans , trimmed and halved
- 1 tbsp white miso paste
- 1 tsp grated ginger
- 2 tbsp sunflower seeds
- 1 tbsp extra virgin rapeseed oil
- 2 x skinless cooked wild salmon fillets
- STEP 1
Boil the pasta for 5 mins, then add the broccoli and beans, and cook 5 mins more or until everything is tender.
- STEP 2
Drain, reserving the water, then tip the pasta and veg into a bowl and add the miso, ginger, seeds, oil and 3 tbsp pasta water. Flake the salmon into the pasta in large pieces and toss well. Spoon into containers and keep in the fridge until ready to eat.