Gado-gado lunch plate with eggs & peanut sauce
The Indonesian salad logic: blanched vegetables, eggs, cucumber and peanut sauce over rice.
Orecchiette with anchovy, chilli & purple sprouting broccoli
The Puglian classic: pasta with melted anchovies, garlic, chilli and just-charred broccoli.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the pasta; add the broccoli for the last 3 minutes. Drain, keeping a cup of water.
- Step 2
Melt the anchovies in the oil with garlic and chilli over a low heat.
- Step 3
Toss in the pasta and broccoli with a splash of pasta water until glossy.
- Step 4
Finish with lemon zest, Parmesan and crumbs.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 22g |
| Carbohydrates | 68g |
| – of which sugars | 4g |
| Fibre | 8g |
| Fat | 21g |
| – of which saturates | 4.5g |
| – of which omega-3 | 0.7g |
| Calcium | 280mg |
| Iron | 3.5mg |
| Salt | 1.5g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Squash & feta frittata muffins (lunchbox batch)
Baked frittata muffins with roast squash, feta and spinach; grab-two lunches all week.
Charred corn, halloumi & basil orzo salad
Warm orzo tossed with charred corn, golden halloumi, tomatoes and basil.