Roasted tomato, pepper & rocket salad

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. 

3 out of 5 stars(2) Rate this recipe
VeganVegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Ingredients

  • 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

Method

  1. 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

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,784kJ/ 425kcals

Fat

16g

Saturated Fat

1.9g

Carbohydrates

53g

Sugars

12g

Fibre

9.4g

Protein

11g

Salt

1g

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