Pork and Fennel Bolognese

Spaghetti bolognese, a winner in every household!

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Spaghetti bolognese, along with homemade pizza, sausages and tacos are guaranteed meals that we can enjoy without encouraging (nagging) the kids to keep eating. So, I decided to mix it up a bit. We only had pork mince in the freezer, so I thought I’d use that in place of the usual beef mince and add some different flavours and here we have the pork and fennel bolognese, also a winner!

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Pork and fennel are a fabulous match, whether it is fresh fennel or fennel seeds, it works, which is why this dish works so well. And the chilli flakes, a necessary addition (maybe not for the little people though), however, you could use fresh chilli instead if wanted and add it in before adding the meat.

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Whenever I make a pasta dish, unless we are having a salad with it, I like to add in veggies wherever I can to make sure that we all get close to our 5 serves per day and so that we get out portions right – 1/2 plate veggies or salad, 1/4 plate protein and 1/4 plate carbohydrate. With a pasta meal like this, it can be a bit tricky to get the portions right, which is fine, as long as you’re aware of it. This bolognese has onion, celery, zucchini and spinach, which work really well with the flavours. I was contemplating adding eggplant, but decided against it….maybe next time.

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The best thing about this meal is that it is quick and easy and it can be made earlier in the day or the night before if work, family or life commitments mean that you are time poor just before dinner. It also freezes well, so you can make a double batch and have a meal waiting in the freezer for a later date!

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If you’re looking for a delicious alternative to a regular spaghetti bolognese, this is your dish.

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Enjoy xx.

Ingredients:

Serves 4

  • 1 tbs olive oil
  • 1 red onion, diced
  • 4 cloves garlic, crushed
  • 2 stalks celery, finely diced
  • 1 medium zucchini, finely diced
  • 1 tbs fennel seeds
  • 1 tsp chilli flakes (plus more to serve
  • 500g pork mince
  • 2 tbs tomato paste
  • 2 x 400g tinned crushed tomatoes or passata
  • 1 tbs balsamic vinegar
  • 3 cups baby spinach leaves, roughly torn
  • 250g spaghetti
  • Grated parmesan cheese to serve

Method:

  1. Heat a large frypan, with a lid over medium heat. Add olive oil, onion, celery and zucchini and cook for 5 minutes, stirring. Add garlic, chilli flakes and fennel seeds and cook for a further 1-2 minutes.
  2. Add the pork mince and cook until browned, ~ 5 minutes, breaking up the big chunks as you go.
  3. Add the tomato paste and stir, followed by the tinned tomatoes and balsamic vinegar as well as 1/2 a tin full of water and stir. Bring to the boil and once boiling, reduce the heat to low, place the lid on and allow to simmer away for about 30 minutes.
  4. With 10 minutes to go, remove the lid to allow some of the liquid to evaporate. Cook for a few more minutes if needed.
  5. Stir through the baby spinach leaves and mix until wilted. Season to taste. At this point the sauce can be frozen or refrigerated.
  6. To cook the pasta, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook as per the packet until al dente.
  7. Divide the pasta between the bowls and top with sauce. Serve with parmesan cheese and extra chilli flakes.

 

Spinach and Ricotta Lasagna

Lasagna hasn’t always been a favourite dish of mine, but the more I play around with the way I make it, the more it is growing on me and now I can say that it is something that I look forward to eating…sorry Dad 🙂

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Before Elise was born, I made a big dish of lasagna and froze it for quick dinners once she arrived. That batch had a pretty basic red meat sauce with layers of pasta, grilled vegetables and a béchamel sauce. Then, recently, I made a lasagna for good friends of ours, who are vegetarian, so I made a vegetable based red sauce and added in a spinach and ricotta layer. I received excellent feedback from that, and then this lasagna was born.

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This lasagna has a dozen layers, including red meat sauce, packed with veggies, pasta layers, grilled vegetables, béchamel sauce and layers of the spinach and ricotta mix. The result being a delicious and very nutritious lasagna that is probably heavier on the protein than the carbs, as there are only 3 layers of pasta. With all the veggies in here, this lasagna can be eaten on its own, as a meal or if you want more veggies you can serve it with a salad.

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If you are concerned about the creamy sauces in this lasagna, the bĂ©chamel and the spinach and ricotta mix, don’t be. BĂ©chamel is simply a small amount of butter and flour and the rest is milk, which I would recommend using low fat milk to keep the overall fat content down, and similarly with the ricotta, use a reduced fat variety to lower overall saturated fat.

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The best part about this lasagna, and any lasagna, is that the kids absolutely love it! They are also fans of salad at the moment, with a simple olive oil and balsamic vinegar dressing, so I try to basic lettuce, tomato, cucumber, etc salads quite often to keep them interested in them. Claire especially likes it when she can add her own dressing!

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Lasagna does take a little bit of time to make, but I suggest that you make a full baking dish worth whenever you make it and have leftovers in the coming days or freeze into portions for a later date as it freezes exceptionally well.

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Enjoy xx.

Ingredients:

  • 500g lean beef mince
  • 1 tbs EVO oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1 small eggplant, diced
  • 1 medium zucchini, diced
  • 2 swiss brown mushrooms, diced
  • 1/2 cup tomato paste
  • 1/2 cup red wine
  • 2 x 400g tinned diced tomato
  • 1 tbs basil, finely chopped
  • 1 tbs flat leaf parsley, finely chopped
  • 1 tbs sage, finely chopped
  • Salt and pepper to taste
  • 375g lasagna sheets
  • 1 medium eggplant, sliced into 0.5cm slices
  • 1 medium zucchini, sliced into 0.5cm slices
  • 300g pumpkin, sliced into 0.5cm slices
  • 20g grated parmesan cheese

BĂ©chamel

  • 30g butter
  • 30g plain flour
  • 2 cups milk

Spinach and Ricotta

  • 250g fresh or frozen spinach
  • 375g reduced fat ricotta cheese
  • 30g grated parmesan cheese

Method:

  1. Heat the oven to 200°C and line 2 baking trays with baking paper.
  2. Start by making the meat sauce. Heat a large pot, with a lid, over medium heat and add olive oil, along with the onion, carrot, celery and garlic and cook for ~5 minutes. Add diced zucchini and eggplant and cook for a further 3-4 minutes.
  3. Add the beef mince and cook, stirring to break up any lumps. Add the mushrooms and chopped herbs and cook for a further 3 minutes.
  4. Add the red wine and tomato paste and cook, stirring for 3 minutes. Add the tinned tomatoes, along with about 1/2 a tin of water. Add salt and pepper to taste and stir well to combine.
  5. Increase the heat to bring to the boil. Once boiling, place the lid on the pot and reduce the heat to a simmer. Allow to simmer for about an hour, checking every 20 minutes or so and stirring if needed.
  6. Meanwhile, place the sliced pumpkin, eggplant and zucchini into a bowl and drizzle with olive oil. Stir to coat. Arrange on baking tray and cook for about 30 minutes or until tender. Once cooked, remove from oven and set aside.
  7. After an hour, the meat sauce should be relatively thick with little excess liquid remaining. Remove from heat and set aside.
  8. To make the béchamel, heat a small saucepan over medium heat. Add the butter and allow to melt, add the flour and stir continuously for 2 minutes to cook the flour. Add the milk, about 1/2 a cup at a time, whisking vigorously to prevent the formation of lumps. Once this milk has been absorbed, add another 1/2 a cup and repeat until 2 cups of milk have been added. Season to taste and set aside.
  9. The final element to make is the spinach and ricotta. If you are using fresh spinach, roughly chop the spinach and cover in boiling water to cook. Drain. If using frozen spinach, cover in boiling water to defrost, then drain.
  10. Place the spinach into a medium sized bowl, add the ricotta and parmesan cheese. Stir well to combine.
  11. To assemble the lasagna, place a layer of lasagna sheets on the bottom of the dish. Top with 1/2 of the meat sauce, followed by 1/3 of the béchamel, then a layer of roast pumpkin. Top with 1/2 the spinach and ricotta mix and then another layer of pasta. Repeat with meat sauce, béchamel, zucchini and eggplant and spinach and ricotta mix and another layer of pasta.
  12. By this point, there should only be meat sauce and béchamel left, so top pasta with remaining meat sauce and béchamel then sprinkle with parmesan cheese.
  13. Cover the dish with foil and place into the oven for about 40 minutes, removing the foil after 20 minutes.
  14. Eat once cooked or refrigerate or freeze for a later date.

Roast Cauliflower and Quinoa Salad with Tahini and Orange Dressing

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On Sunday night, I went out for dinner with 2 of my closest friends. We went to a place in East Melbourne called The Tippler and Co, right near the MCG, it is a place which if not for its sign would be very easy to miss, as it is just a door. They have a great menu of share plates and we had a lovely Cauliflower Grain Salad, which has inspired me to create this dish.

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Quinoa is a great addition to a salad as it adds some protein and bulks out the salad, making it suitable as a meal on its own, if desired. It also adds some warmth to a salad, making it suitable to all seasons of the year, especially Autumn. By adding the small amount of cumin to the veggies, it really lifts the flavour and adds a hint of Middle Eastern flavour, which pairs really well with the tahini dressing.

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The night that we had this salad, I didn’t even attempt to offer it to the kids as I was having one of those days where I wasn’t feeling like another battle, so I asked them what they wanted with their fish and they asked for a normal salad, so thats what they got. Not surprisingly, they both wanted to try some of this salad off my plate, especially the feta. I think if I served it up to them, it would have been one of the dishes that they say they don’t like, but go ahead to eat it and enjoy it.

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This salad is quite simple to make and it can be made ahead of time, just leave the dressing and the nuts until just before serving. It is great by itself, or with some form of meat, chicken or fish.

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Enjoy xx.

Ingredients:

  • 300g pumpkin, cut into 1-2cm cubes
  • 300g cauliflower, cut into small florets
  • 3/4 cup tricolour quinoa
  • 1 tsp ground cumin
  • 1/4 red onion, finely diced
  • 1 tbs coriander, chopped
  • 1 tbs dill, chopped
  • 1 tbs parsley, chopped
  • 1/4 cup currants
  • 50g feta
  • 1 tbs pinenuts, toasted
  • 1 tbs flaked or slivered almonds, toasted
  • 1 tbs pepitas, toasted
  • Juice of 1/2 a lemon
  • Juice of 1/2 an orange
  • 1 tbs extra virgin olive oil

Dressing

  • 2 tbs orange juice
  • 1 tbs tahini
  • 1 tbs natural yoghurt
  • 1/2 tsp honey
  • salt and pepper to taste

Method:

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Place the cut pumpkin and cauliflower into a bowl and add 1 tbs olive oil and ground cumin and mix to coat. Place onto baking paper and cook for ~35 minutes or until starting to turn golden. Remove from oven and allow to cool slightly.
  3. Meanwhile, cook the quinoa, by placing rinsed quinoa into a small saucepan along with 1.5 cups of water. Bring to the boil, then reduce the heat once boiling. Cook for 15-20 minutes or until the quinoa starts to fluff (see picture above of fluffed quinoa). Place into a large bowl and set aside.
  4. Place the currants into a small bowl and cover with boiling water and allow to sit for 5 minutes. Add to quinoa.
  5. Chop the onion and herbs and add to the quinoa, along with the currants. Add lemon and orange juice and olive oil and stir to combine. Add the pumpkin and cauliflower, gently toss to combine and place into serving dish.
  6. Toast the nuts and seeds in a small frypan over medium heat until they just start to colour. Sprinkle over the salad.
  7. Crumble the feta and sprinkle over the salad.
  8. To make the dressing, combine all ingredients into a small bowl and stir to combine. Drizzle over salad and serve.

Rice Paper Rolls

Rice paper rolls are a fantastic little bundle of flavour! They are a Vietnamese dish, which are so light, fresh and nutritious. The only negative is the time consuming nature that is rolling individual rolls, especially when making them for more than one. I used to make these every one or two weeks, but since having kids this is the first time we’ve had them. The kids enjoyed them a lot, but theirs did fall apart.

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These rice paper rolls have been made with shredded chicken, but pork or chicken mince works well as does prawns, and they can also be made vegetarian. I also will sometimes include the peanut dipping sauce into the actual roll itself, for a greater spread of flavour, and other times use it as a dipping sauce.

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There is an art to soaking the rice paper and successfully removing it from the water without it sticking to itself. This is something Aaron has always struggled with – this and getting the amount of filling right so that the rice paper doesn’t break :). The key, I have found, is to use hot, not boiling water, so that the rice paper slowly softens and you can handle it in the water without burning yourself. Less is more when it comes to the filling of the rice paper rolls. Too much filling and the rice paper will definitely tear, leaving quite a mess.

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As far as portion goes, for dinner, I will usually have 3-4, Aaron will generally have one more than me, and the kids had 1.5-2 each. If you wanted to reduce the carbohydrate content, you could omit or minimise the vermicelli noodles and pack it out with the salad  and add a bit more of the chicken.

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If you’ve never tried rice paper rolls, please try these – you will not be disappointed!

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Enjoy xx

Ingredients:

Serves 4

  • 1 chicken breast fillet
  • Rice paper rounds
  • 1 small packet rice vermicelli noodles
  • 1 medium sized carrot, peeled and cut into matchsticks
  • 1 medium red capsicum, cut into matchsticks
  • 2 cups bean sprouts
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 tbs sesame seeds
  • 1 long red chilli (optional)

Cucumber and chilli salsa

  • 1 Lebanese cucumber, diced
  • 1 long red chilli
  • 1 tsp fish sauce
  • 2 tbs brown sugar
  • 2 tbs lime juice

Peanut dipping sauce

  • 1/2 tsp sesame oil
  • 2 tbs soy sauce
  • 2 tbs hoisin sauce
  • 2 tbs brown sugar
  • 2 tbs lemon juice
  • 3/4 cup peanuts, chopped

Method:

  1. Heat a medium frypan over medium heat, add ~1tbs olive oil and cook the chicken for about 5 minutes on each side, or until cooked through. Set aside, and once slightly cooled, shred the chicken.
  2. To make the salad, place the bean sprouts, mint leaves, coriander leaves, chilli, sesame seeds into a large bowl and toss to combine.
  3. To make the salsa, place cucumber, chilli, fish sauce, brown sugar and lime juice into a small bowl and stir to combine.
  4. To make the peanut sauce, place sesame oil, soy sauce, hoisin sauce, brown sugar and lemon juice into a bowl. Mix to combine. Add the chopped peanuts and stir to combine.
  5. Prepare carrot and capsicum.
  6. Place vermicelli noodles into a medium sized bowl and cover with boiling water. Leave to sit for 5 minutes or until the noodles are soft. Set aside.
  7. To assemble the rice paper rolls, fill a large bowl with hot water. Place rice paper rounds, one at a time, into the water until soft. Remove, using two hands to keep it flat and place onto a plate. Place a small amount of noodles, salad, salsa, a couple of sticks of carrot and capsicum and peanut sauce (if desired) into the centre of the rice paper, being careful not to over fill.
  8. To fold the rice paper roll, fold the side closest to you over the filling, followed by the left hand side then the right hand side and roll away from you. Repeat with remaining rice paper rounds.

 

 

Pumpkin, Caramelised Onion and Feta Frittata

A frittata is a delicious simple lunch or dinner. It is a great way to use up left over veggies you have in the fridge or, in this case, can be planned.

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I like to keep lunches interesting when I can, not only for myself, but also for the kids. Sandwiches, bits and pieces (deconstructed sandwiches) or toasties are our go to’s but at least a few times per week I like to add something different in there. Common alternatives are my sweet potato and corn fritters, zucchini and corn fritters or eggs on toast/eggs with soldiers or wraps.

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Frittatas really are very easy to make. It’s as simple as throwing whatever veggies or meat you like into a baking dish, topping it with an egg mix and baking. With this one I have caramelised the onions and roasted the pumpkin first, but you could just pop all the veggies in a frypan to cook them a bit before topping with the egg and baking. The caramelised onion gives a great sweetness to this frittata and balances out the saltiness of the cheeses.

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Healthwise, a frittata is a great source of protein, from the eggs and cheese, as well as any meat that is added, helping to keep you full for longer. By packing in veggies it means that you can get a good serve or 2 of veggies per serve of frittata, and more if served with a side salad. It is also a low carbohydrate option if you are watching the carbs. It is a good vegetarian option, but cannot easily be converted to suit a vegan diet.

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We have had this frittata a few times in the past month or so and the kids really enjoyed it. The leftovers will keep well in the fridge and can be reheated within the next few days.

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Enjoy xx.

Ingredients:

  • 400g pumpkin, cut into 2cm cubes
  • 2 tbs olive oil
  • 1 brown onion, sliced
  • 1 tbs balsamic vinegar
  • 100g ham or bacon, diced
  • 1 medium zucchini, cut into 1cm cubes
  • 2 spring onions, sliced
  • 1/2 cup grated tasty cheese
  • 50g feta
  • 2/3 cup basil leaves
  • 5 eggs
  • 150mL milk
  • Pepper

 

 

Method:

  1. Preheat the oven to 180°C and line a baking tray and baking dish with baking paper (I used a loaf pan).
  2. Place diced pumpkin into a bowl, drizzle with olive oil and stir to coat. Place onto baking tray and into the oven. Cook until golden brown, ~25-30 minutes.
  3. To caramelise the onion, heat small saucepan over low heat, add 1 tbs olive oil and sliced onion. Cook, stirring occasionally for 2-3 minutes. Place the lid on to allow the  onions to sweat. Check after 2-3 minutes and stir. Continue until translucent. Once the onions are soft and translucent, add the balsamic vinegar, stir to combine and remove from the heat.
  4. Heat a medium sized frypan over medium heat and add the ham/bacon and cook, stirring occasionally, for 2-3 minutes. Add the zucchini and cook, stirring occasionally until the zucchini starts to colour and is tender. Add the spring onion and cook for a further 1-2 minutes.
  5. Into a medium sized jug or bowl, place the eggs, milk and pepper and beat to break up the egg yolks.
  6. Place zucchini mixture into the prepared baking dish. Top with caramelised onion then pumpkin. Add grated cheese and basil. Crumble feta over the top. Pour egg mix over the top and place into the oven for 40-45 minutes or until the egg is cooked through.

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Chicken, Freekeh and Corn Salad

Summer is the best time to experiment with different types of salads, especially in the week after Christmas when everyone is needing a light dinner and a bit of a break from the indulgence.img_8276.jpg

This salad was a bit of a throw together salad, but definitely one worth jotting down for a quick, easy salad. Most of the preparation can be done earlier in the day, leaving the cooking of the chicken and dressing of the salad for immediately before serving. Being heavily pregnant, while trying to wrangle 2 small children, meals like these are great as I can get dinner pretty much prepared while Claire is sleeping and Mark is having is quiet time, then while they are watching Peppa Pig at 5:40pm, I can throw it altogether and have dinner on the table before 6pm.

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The leaves I have used are kale and spinach (out of the garden) and some bought salad mix. When adding kale to a salad, the key is to give it a wash and massage it. The massaging helps to soften the leaf as well as decreasing the bitterness.

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Zucchini and corn can be added in raw, but by popping them in a frypan and lightly grilling them, it allows a fantastic caramelisation to be added to the salad with very little extra time taken. I have used golden beetroot today, but either purple or golden will work well.

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If you haven’t tried freekeh before, I highly recommend it. It is a wheat grain that is made from roasting green grains. As they are harvested while they are still green, they contain more protein, vitamins and minerals than the same mature grain. Freekeh is naturally a low GI, high fibre grain and is a good source of probiotics (food for the good bacteria in the gut). You can buy cracked and uncracked freekeh, I recommend the cracked freekeh as its less chewy and takes less time to cook.

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The dressing on this salad is very simple and brings the whole dish together. The addition of the chicken completes the meal and adds a good quality protein source, although the salad could be made to accompany a fillet of fish or with some chickpeas for a vegetarian option.

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As far as the kids went with this one….they are tired, having spent 5 days at the grandparents over Christmas, with not enough sleep, dinner tonight was a struggle. They both said they didn’t like it before they even tried it and complained, wanted toast, but we persevered and they both ate about 75% of their meals, so obviously didn’t hate it that much!

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Enjoy xx.

Ingredients:

Serves 4 as a main

  • 1/2 cup cracked freekeh, rinsed
  • 1 chicken breast, cut into strips
  • 1 medium zucchini, cut into sticks and grilled
  • 2 medium beetroot
  • 1 cob of corn, kernels removed and grilled
  • 1/2 punnet cherry, tomatoes, halved
  • 2 cups mixed lettuce leaves (kale, spinach, rocket, lettuce, etc)
  • 2 handfuls basil leaves, roughly torn
  • 80g feta, crumbled
  • 1/4 red onion, diced
  • 2 tbs pine nuts, toasted

Dressing

  • 3 tbs extra virgin olive oil
  • 2 tbs white wine vinegar
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • Salt and pepper

Method:

  1. To cook the freekeh, place into a medium sized saucepan along with 2 cups of water. Bring to the boil and reduce the heat once boiling. Cook for ~25-30 minutes or until tender. Drain and set aside.
  2. Cook the beetroot by placing the beetroot into a saucepan and covering with water. Bring to the boil then reduce to a simmer and cook until tender when a knife is inserted, ~45 minutes. Drain and run under cold water, rubbing the skin off. Set aside to cool. Once cooled, dice.
  3. Cook the zucchini by heating a medium sized frypan over medium heat. Add a drizzle of olive oil and place zucchini sticks into the pan and cook, turning occasionally until lightly golden. Remove from pan.
  4. In the same pan, cook the corn kernels, stirring occasionally, until they start to change colour, ~3-4 minutes. Remove from pan.
  5. Cook the chicken breast by heating a medium sized frypan over medium heat. Add a drizzle of olive oil and the chicken and cook for 3-4 minutes on each side.
  6. While the chicken is cooking, make the dressing. Place all ingredients into a jar and shake well to combine.
  7. To assemble the salad, place the green leaves into a bowl, along with the torn basil, freekeh, beetroot, zucchini, corn, cherry tomatoes, onion, feta and toasted pine nuts and gently toss to combine. Top with the dressing and the grilled chicken and toss well to combine.

 

 

Grilled Peach and Bacon Pasta Salad

Pasta is one of the easiest, filling and varied meal options. It makes a great hearty meal in Winter when teamed with some Bolognese or ragu and in Summer can be a light, flavoursome salad with the right ingredients and dressing. This dish has become a new Summer staple in our house.

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This delicious pasta salad is based on The Noshery’s Grilled Peach and Bacon Pasta salad with Honey Herb Vinaigrette, but obviously modified, as I didn’t have all the ingredients and, I like to freestyle in the kitchen putting my own spin on things. When it comes to a pasta salad, I like to add plenty of other ingredients to balance out the pasta to veggie/salad ratio, generally aiming for about 1 cup cooked pasta per portion.

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Stone fruit are plentiful at the moment and are becoming cheaper by the week. They make a fabulous addition to a pasta salad or an ordinary salad, especially once grilled and lifted with a caramelized flavour, and when paired with smoked bacon….wow!

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Whenever I am buying pasta at the supermarket, I get the kids involved in choosing which shape they want as usually it results in them eating the pasta as they are excited about what they chose. Don’t get me wrong, sometimes that choosing process involves me offering them 2-3 (which I would like) to choose from, so we don’t come home with something like risoni to go in a pasta dish such as this one. This meal has been a hit with the kids the few times I have made it, regardless of pasta.

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Enjoy xx

Ingredients:

Serves 4

  • 275g large shell pasta
  • 2-3 peaches/nectarines, halved and seed removed
  • 4 rashers smoked bacon, fat trimmed and chopped
  • 5 broccoli florets, cut into small pieces
  • 2 radishes, cut into thick match sticks
  • 1 small zucchini, cut into thick match sticks
  •  3 handfuls of rocket leaves
  • 2 tbs parmesan cheese, grated
  • 2 tbs pine nuts, toasted

Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tbs white wine vinegar
  • 1 garlic clove, crushed
  • 2 tsp dijonnaise
  • 2 tbs honey
  • 2 tsp fresh basil, finely chopped
  • 1 tsp thyme leaves, finely chopped
  • 1 tsp fresh chives, finely chopped

Method:

  1. To make the dressing, combine all ingredients into a jar and shake well to combine, at least 30-60 seconds. Set aside.
  2. Bring a large pot of salted water to the boil and once boiling, add the pasta. After about 5 minutes, add the broccoli. Cook until pasta is al dente. Drain, rinse in cold water and set aside, allowing to cool.
  3. Heat a griddle pan over medium heat, add a drizzle of olive oil and cook the peaches/nectarines cut side down for ~3 minutes. Turn and cook for a further 2-3 minutes. Remove from pan and allow to cool.
  4. Using the same pan as the peaches, cook the bacon for 2-3 minutes. Add the zucchini and cook until bacon and zucchini have both coloured, about 5 more minutes. Remove from the pan and allow to cool slightly.
  5. Toast the pine nuts by heating a small pan over medium heat, add pine nuts and cook, stirring occasionally, for 2-3 minutes. Remove from heat.
  6. Slice the peaches/nectarines into ~1cm thick slices.
  7. In a large bowl, place the pasta, broccoli, bacon, zucchini, stone fruit, sliced radish and rocket. Give the dressing another quick shake and pour over salad. Toss well to combine. Sprinkle with parmesan cheese and pine nuts and toss lightly once more.
  8. Serve between 4 bowls.