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This substantial salad is easily
assembled from any combination of seasonal vegetables.
Ingredients
For the dressing
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thyme, parsley and basil - 3 tsp,
chopped
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Dijon mustard - 2 tbsp
-
wine - 4 tbsp
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sesame seeds - 2 tbsp
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Cheddar and mozzarella - 120g,
diced
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ground black pepper and salt
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olive oil - 5 tbsp
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coriander - to garnish
Method
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First, cook the pasta in a pan of
rapidly boiling salted water until it tender. Drain and rinse
under cold water, put into a bowl and toss with 4 tbsp olive
oil, set aside.
-
Blanch the peas, broccoli, and
carrots in a pan of boiling water, refresh under cold water and
drain.
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Chop the broccoli and carrots into
small pieces, add into the pasta. Slice the tomato, spring
onions, pepper, celery, and add them to salad with olives.
-
Make the dressing in a bowl,
combining the wine, oil and mustard, stir in herbs and sesame
seeds. Mix the dressing into the salad, season to taste.
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Stir in the cheese, leave the
salad for 20 minutes before serving. Garnish with coriander.
Serves 8.
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