The Singapore Women's Weekly

march 2019 | 96 | Simple Yet Scrumptious Featuring brown rice, pasta to soba and couscous, these delish salads make nutritious meals on their own CHARRED CAPSICUM & EGG PASTA SALAD Prep & Cook 20 mins | Serves 4-6 350 g wholemeal spiral pasta 3 medium red capsicums 3 medium zucchinis, sliced thinly on the diagonal 1 cup parsley leaves 3 anchovies 1⁄3 cup extra virgin olive oil 1 tbsp white wine vinegar 60 g wild rocket leaves 4 soft boiled eggs, quartered 1. Bring a large pot of salted water to the boil and cook the pasta until al dente; drain and place in a large bowl. 2. Meanwhile, put the capsicums over a barbecue or griddle pan; cook until the skin has blistered and blackened. While they are cooking, add the zucchini sliced and grill on both sides. Transfer to a plate. Remove capsicums from the grill when blackened all over and transfer to a bowl, cover with plastic wrap; cool. Peel, then finely slice the flesh, discarding any seeds. 3. In a hand blender or small food processor, blend the parsley, anchovy fillets, oil and vinegar until well combined. Spoon over the pasta and toss to just combine. 4. Add the zucchini, red capsicum and rocket, gently stir to combine. To serve, top with the soft boiled eggs. Chef’s Tips: For softer eggs, simmer for 3 mins, and for 5 mins for firm.