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    Summer Salad

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    Summer Salad

    This salad is easy to prepare and can be served as a main course or as part of a buffet. Make the salad a couple of hours ahead to allow the flavours to develop. Delicious when accompanied by green leaves tossed in an oil and vinegar dressing.

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • ½ x 500g bag Waitrose Fusilli Tricolore
    • 1 tbsp Filippo Berio Extra Virgin olive oil
    • ½ cucumber
    • 6 spring onions
    • 1 x 420g can Waitrose Borlotti Beans, drained
    • 1 tbsp fresh basil, chopped
    • 200g Cypressa Feta Cheese
    • 4 tsp Waitrose Mayonnaise
    • Salt
    • Freshly ground black pepper


    1. Cook the pasta according to pack instructions. Drain and stir in the olive oil to prevent the pasta sticking together.
    2. Peel the cucumber, cut in half lengthways and scoop out the seeds, then slice into half-moons. Trim and chop the spring onions into rings.
    3. Gently mix all the salad ingredients together in a large bowl.
    4. Check the flavours and season with salt & pepper if necessary.
    5. Serve with Focaccia rolls.

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