| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Salad |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 571 |
| Fat | 21.9g |
| Saturates | 4.5g |
| Protein | 18.5g |
| Carbs | 71.2g |
| Sugars | 2.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of salted water to a boil over a medium-high heat.
Drop the asparagus and trimmed green beans into the boiling water and cook until slightly softened, approx. 2 minutes.
Using a slotted spoon, remove the asparagus and green beans and drop into ice water until cool. Drain on paper towels.
Combine the olive oil, chopped garlic clove and seasoning in a bowl and toss the vegetables through.
Place a griddle pan over a high heat and grill the vegetables until charred and tender, about 5 minutes per side. Set aside.
Bring the cooking water from the vegetables back to a boil. Add the orecchiette to the water and cook according to package directions.
Drain and drizzle over the olive oil to prevent it from sticking.
To make the dressing, place all the ingredients - except the lemon zest - in a blender and season to taste. Blitz until smooth and well combined, then stir in the zest.
Place the pasta and vegetables on a large platter and drizzle generously with the mint dressing and top with the toasted sunflower seeds.
