Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
32
High
Nutrition per serving
Calories422.6 kcal (21%)
Total Fat6.9 g (10%)
Carbs63.6 g (24%)
Sugars5.1 g (6%)
Protein28.2 g (56%)
Sodium452.6 mg (23%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Peel and finely chop the onion, place in a large bowl with a pinch of sea salt and black pepper, then squeeze over all the lemon juice and put aside.
Step 2
Cook the pasta in a large pan of boiling salted water according to the packet instructions.
Step 3
Chop the bro- ccoli florets off the stalk.
Step 4
Cut the woody end off the stalk, halve the stalk lengthways, then chuck it in with the pasta to cook through.
Step 5
Chop the florets into small bite-sized chunks, adding them to the water for the last minute only, just to take the rawness away.
Step 6
Meanwhile, whiz the bread and cayenne into crumbs in a food processor, then toast in a dry non-stick frying pan on a medium heat until golden and crispy, tossing regularly.
Step 7
Peel the cucumber, halve lengthways and scrape out the watery core, then finely slice.
Step 8
Finely chop the herbs. Mix the yoghurt into the lemony oil, then add the cucumber and herbs.
Step 9
Drain the pasta and brocoli, finely chop the broccoli stalk, and add it to the bowl of dressing.
Step 10
Drain and flake in the tun, toss together well, then taste and season to perfection.
Step 11
Divide between bowl and serve speinkled with feta and the hot crispy crumbles
