1kg broccoli, sliced 1cm thick
1 cup (250ml) extra virgin olive oil, plus extra oil to serve
4 mint sprigs, leaves picked, finely chopped, plus extra leaves to serve
Finely grated zest of 1 lemon
Juice of 1 lemon
1 ball buffalo mozzarella, torn
Rocket leaves, to serve
Cook the pasta according to packet instructions. Drain and rinse under cold running water.
Meanwhile, heat a pan or barbecue to medium-high heat. Brush broccoli with 2 tbs oil and grill, turning halfway, for 5 minutes or until just tender and grill marks appear. Reserve one quarter florets and chop remainder. Transfer chopped broccoli to a food processor with mint, zest and juice and remaining 210ml oil, and whiz until finely chopped. Toss broccoli mixture and pasta together in a bowl until well combined.
Transfer to a serving platter with mozzarella and scatter with reserved broccoli florets, extra mint and rocket. Drizzle with extra oil to serve.