Salmon and broccoli pasta

Salmon is a great summer ingredient but if you can’t get your hands on the fresh variety this recipe with the tinned version is delicious and tasty. Serves 4

INGREDIENTS

225g pasta – farfalle or other shape

2 heads broccoli, separated into florets

2 carrots, peeled and chopped

250ml olive oil

2 tsps soy sauce

3 tbsps red wine vinegar

2 cloves garlic, pressed

3 tbsps fresh lemon juice

Salt and pepper to taste

300g tinned salmon, drained

METHOD

1) Bring a large pot of lightly salted water to the boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

2) Bring a separate large pot of water to the boil. Add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.

3) Combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt and pepper in a sealable container and seal. Shake vigorously to make the dressing.

4) Toss together the drained pasta, drained vegetables, salmon and dressing in a large bowl.

5) Serve with bread or salad immediately, or store in fridge for up to 4 days.

CONGRATULATIONS to the judges in the Supreme Court for refusing Shamima Begum permission to come back to the UK and live off the taxpayers for the rest of her life.

Common sense does occasionally happen within the judiciary and this is a welcome example to all the decent people of this country.

Ian Fuller, Harrogate, NYorks