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