Saute the red cabbage and red onion in a frypan until tender.
Cover with red wine and let cook until liquid is fully evaporated.
Cut up the broccoli bunches, spread them out on an oven baking sheet and drizzle with olive oil. Sprinkle with coarse salt, to taste, and bake in the oven for 30 minutes at 180 oC.
Cook the fusilli according to the package instructions. Set aside.
Peel and pit the two avocados, then purÃ©e them with the lemon juice and cream.
Add the pepper flakes and lemon zest to the avocado purÃ©e, to taste. Salt and pepper.
Mix the cooled pasta, avocado purÃ©e, grated cheese and broccoli florets. Set aside in a cool place.
Poach the eggs in a saucepan. Set aside.
On a plate, present the avocado and broccoli pasta salad, covered with red cabbage cooked in wine,and set the poached egg on top.
Add chives and walnuts, to taste.
- 1 box (300 g)Catelli SuperGreens™ Fusilli
- red cabbage, thinly sliced 1 small
- red onion, thinly sliced 1
- red wine Â½ cup (125 ml)
- broccoli stalks 2
- olive oil 1 tbsp (15 ml)
- coarse salt 1 pinch
- ripe avocados 2
- lemon (juice and zest) 1
- fresh cream 2-3 tbsp
- grated Valbert cheese 100 gr
- eggs 4
- salt and pepper, to taste
- hot pepper flakes, to taste
- chopped chives, to taste
- chopped walnuts, to taste