White Bean And Broccoli Farfalle

Prep:

1. pop a pan of salted water on to boil
2. wash broccoli
3. peel and finely chop onions
4. peel and crush garlic
5. drain and rinse cannellini beans
6. wash and chop tomato
7. wash basil and tear leaves

Method:

1. Cut small florets from broccoli. Trim and coarsely grate stem.
2. Heat oil in a large saucepan over a low heat. Add broccoli stem, onion and garlic. Cook, stirring occasionally, for about 8 minutes, or until tender. Add beans, tomato and water. Bring to boil, then simmer for 5 minutes.
3. Meanwhile, boil pasta for 6-8 minutes or until al dente. Add broccoli florets in last 2 minutes of cooking. Drain. Return to stockpot.
4. Stir sauce and parmesan into pasta. Season with salt and pepper and scatter with torn basil leaves.
5. wash and chop parsley
6. cut lemon into wedges
7. preheat the oven to 200°C (180°C fan-forced)
8. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
9. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
10. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
11. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
12. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
13. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.