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Broccoli and Pasta Coleslaw

Broccoli and Pasta Coleslaw

A seasonal treat, great for picnics....

Serves 4
Prep time 15m
Cooking time 15 - 20 mins


  • 300g fusilli pasta
  • 30g sesame seeds
  • 30g sunflower seeds
  • 1 carrot, peeled and topped and tailed
  • 1 courgette, washed and topped and tailed
  • 1 medium head of broccoli, washed
  • 1 apple, washed, cut into quarters and cored
  • 100ml low fat yoghurt
  • Finely grated zest and juice of 1 lemon
  • 2 tbsp chopped fresh mint
  • 1 tbsp cold pressed rapeseed oil
  • Pinch salt (0.25g)
  • Freshly ground black pepper (0.05g)



1. Bring a large pan of water to the boil. Add the pasta and cook to the manufacturer’s instructions. Drain and place in a bowl. Mix in 1 tablespoon of oil to stop the pasta sticking together. Allow it to cool

2. Meanwhile put the sesame seeds and sunflower seeds into a small pan and toast over a medium heat until golden brown. Remove from the heat and allow to cool.

3. Grate the carrots, courgettes, broccoli and apple. A food processor is useful for this but they can be grated by hand on a box grater if necessary. Add to the pasta and mix well

4. Mix the yoghurt, lemon zest and 1 tablespoon lemon juice, the mint and oil. Add a pinch of salt and some freshly ground black pepper.

5. Mix into the pasta and serve.

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