RAINBOW SALMON WITH RICOTTA

SERVES 4 HANDS-ON TIME 15 minutes COOK TIME 10 minutes

120g small dried low-GI or wholemeal elbow macaroni 400g drained tinned red salmon, broken into chunks (see note) 2 tablespoons chilli and garlic pesto 1 x 375g packet simply stir-fry rainbow vegetables 440g reduced-fat fresh ricotta finely grated zest and juice of 1 large lemon 1 Cook the macaroni in a large saucepan of boiling water for 8-10 minutes or until just tender. Drain, reserving ½ cup (125ml) of the cooking water. Transfer to a large bowl.

2 Add the remaining ingredients and gently toss to combine, adding a little of the reserved cooking water to loosen, if needed. Season with freshly ground black pepper and serve.

Note: Because you will be draining off quite a bit of liquid (which adds weight to the tins of tuna), you will need 2 x 415g tins of salmon to have the required quantity for this recipe. Store the leftover salmon in an airtight container in the fridge for up to 3 days.

NUTRITION (per serve) 1772kJ/424 cal. Protein 36.3g. Carbs 23g. Sat fat 5.3g. Fibre 6.8g. Sodium 247mg.