The sun is shining and summer is very much here, so why not put a salmon burger under the grill, whip up a delicious salad and invite your friends over for some summer dining.
Preheat your oven to 180 degrees. Line a baking tray with greaseproof paper.
To make the crumb, place all the ingredients in a food processor and blitz to a coarse consistency. Then tip them onto a baking tray and roast for 8-10 minutes until the nuts are lightly golden. (You can keep this in an airtight jar for 2 weeks).
Fill a large saucepan with water and bring to the boil.
While the water is coming to the boil, cut the broccoli into small pieces and place them in a food processor, blitz to a fine consistency and set aside.
Once the water is simmering, add a good pinch of salt and add in the pasta. Follow the instructions on the packet, buckwheat pasta normally takes about 5 minutes to cook. 1 minute before the pasta is cooked tip in the broccoli. Then drain in a sieve (make sure it is a sieve not a colander otherwise you will lose the small pieces of broccoli down the sink). Drizzle with olive oil and set aside.
Place all the ingredients for the pesto in the food processor (you don’t have to worry about washing it our since using it for the broccoli) and blitz until the pesto is smooth. Mix this through the pasta and finally sprinkle with the crumb to serve.
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This banana bread is a dream served with a cup of tea, enjoyed with loved ones on a cosy afternoon. The cardamon and cinnamon add a real warmth to it. We've used coconut yoghurt, compote and bee pollen for this recipe but you can get creative with your toppings, pairing with coconut yogurt, berries, nuts and seeds.
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