Recipe Megan Coupland of Red Kitchen
Photography Tracie Heasman
This can be a main meal with real spaghetti, but because I love it so much, I have transformed it into a salad.
2 large courgettes (not marrows)
½ cup olive oil
1 head broccoli
6 cloves garlic, crushed
Pinch dried chilli
1 cup vegetable stock
5 slices ciabatta
Cut the broccoli into small florets and the broccoli stalks into thin strips. Put the courgettes through the spiraliser or julienne, leave raw.
Add a quarter of a cup of olive oil to a large fry pan and gently fry half the garlic, plus chilli and broccoli for approx. three minutes. Add the vegetable stock, cook a further minute till the liquid is a little reduced, but the broccoli still has a crunch.
Stir through the raw courgette.
Take the crust off the ciabatta and break the bread into little pieces, put into a bowl and mix well with the remaining olive oil, garlic and salt (I add 2 mushed anchovies to this mixture). Put in a roasting dish and bake in the oven till crispy, salty and golden.
Just before serving, mix the crumb through the courgette, add shaved Parmesan and tip into your favourite serving dish.
Notes: This salad can be made into a meal using real pasta, try Orrechiette and serve the Parmesan on the side.