Bring a pot of water to the boil, add a pinch of salt and cook pasta according to packet instructions. Add broccoli in last two minutes of cooking. Drain, reserving some of the water and set aside.

At the same time, heat a non-stick saucepan over medium-high heat. Add oil, onion and garlic and cook for 5-7 minutes to caramelise. 

Add flour and mustard and cook, stirring for a minute. 

Stirring constantly, gradually add milk and continue to whisk for 5 minutes or until the sauce is smooth and thickened. Adjust seasoning.

Add drained pasta and broccoli, spinach, two thirds of the cheese (reserving the rest for the topping) and all the parmesan and stir to combine. You may need to add a little pasta water if too thick. Adjust seasonings and transfer to a heat proof dish.

Preheat grill.

In a small bowl, combine remaining cheese, almond meal and oregano and season with salt and pepper. 

Scatter over pasta and place under grill for 5 minutes or until golden.

Toss salad leaves with lemon juice and season with salt and pepper.

Divide pasta between plates and serve with salad.