Orec­chi­ette salad with prawns, basil, feta and tomato ca­per dress­ing

Olive - - COOK -

25 MIN­UTES | SERVES 4 EASY |

orec­chi­ette 300g cooked king prawns 300g feta 150g, crum­bled basil a small bunch, leaves picked rocket 2 hand­fuls TOMATO CA­PER DRESS­ING

SunBlush toma­toes 4 ca­pers 2 tsp gar­lic Ω a clove red wine vine­gar 3 tbsp

olive oil 5 tbsp

• Cook the pasta fol­low­ing pack in­struc­tions. Drain, rinse un­der cold run­ning wa­ter un­til cool, then drain again.

• Put all the dress­ing in­gre­di­ents into a small food pro­ces­sor and whizz un­til smooth. Tip out into a large bowl, and add the drained pasta, the prawns and lots of sea­son­ing. Toss un­til ev­ery­thing is re­ally well com­bined.

• Toss through the feta, basil and rocket, and serve.

PER SERV­ING 550 KCALS | FAT 23G SAT­U­RATES 7.4G | CARBS 55.9G | SUG­ARS 2.9G FI­BRE 4.4G | PRO­TEIN 28.3G | SALT 2.3G

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