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Roasted tomato, pepper & rocket salad
This colourful dish is high in vitamin C and low in saturated fat. If you prefer a smooth sauce, blend the roast veg, then toss through the pasta and rocket. No sherry vinegar? Red wine or cider vinegar work well too.
Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
2 x 250g packs mixed baby tomatoes, destalked
200g pack mixed Romano peppers, deseeded and sliced
1 large red onion, sliced
6 cloves garlic, sliced
1½ tbsp nonpareille capers, drained and rinsed
50ml sherry vinegar
¼ x 15g pack oregano, leaves only
2 tbsp olive oil
300g wholewheat fusilli
4 tbsp pine nuts
½ x 90g pack rocket
Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss
together the tomatoes, peppers, onion, garlic, capers, sherry vinegar,
oregano and olive oil; season. Roast for 25-30 minutes, tossing
everything halfway through cooking
When the vegetables have 15 minutes left, bring a large pan of salted
water to the boil and cook the pasta for the shortest time on the pack
instructions. Spread the pine nuts out on a small baking tray and roast
for 3 minutes, until golden. Tip onto a plate and set aside.
Use a slotted spoon to transfer the pasta to the vegetable tin, allowing
some of the water to travel across too. Add the rocket; toss everything
together, adding more pasta water if needed. Scatter over the pine nuts
and serve. Any leftovers will make a great pasta salad the next day.
