Tongue and Tummy Tales: Fresh Fusili Salad.

November is prostate cancer awareness month and while monsieur Lacour is growing his beard as a sign of solidarity for those affected by the disease, I have taken it upon myself to try and create meals that incorporate cancer fighting foods. For this week, I chose to use broccoli in most of my meals. I made a pork curry with broccoli steamed in rice. (I will post a picture of this at the end of today’s meal presentation.) The second meal I made was a pasta dish, a pasta salad that incorporated broccoli and tomatoes, which is also another cancer fighting food. I made a mustard and anchovy dressing for the salad since cold pasta doesn’t taste like much.

INGREDIENTS

1. 3 Handfuls of fusilli pasta.

2. Salt.

3. 1 cup of broccoli.

4. 2 tomatoes.

5. 10cm long cucumber.

6. 50 grams of mature cheddar cheese.

7. 2 table spoon of mustard.

8. 1 tea spoon of anchovy paste.

9. 2 table spoons of olive oil.

10. 1 small garlic clove- ground.

11. Half tea spoon of mixed herbs.

METHOD.

1. In a big pot, bring water to a boil, then add tea spoon of salt followed by fusilli pasta. Cook for 15minutes.

2. While the pasta is cooking, prep the other vegetables; dice the tomatoes, cheese and slice the cucumber.

3. Rinse the broccoli, and once the pasta at the 10 minute mark, add in the broccoli to cook for the next 5 minutes.

4. For the dressing, Combine the mustard, anchovy paste, crushed garlic clove mixed herbs and olive oil . Whisk until there is a consistency and the olive oil cannot be seen. Put aside. (If you don’t have anchovy paste, you can add an extra half a teaspoon of salt, in its place.)

5. Drain the cooked pasta and broccoli. After, take a pot fill with ice cold water, and leave for 5 minutes.

6.In a large bowl, mix the All the ingredients together, and then a pinch of salt and the dressing. Continue mixing until all the ingredients are covered with the dressing.