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    Jubilee Pasta Salad

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    Jubilee Pasta Salad

    The perfect accompaniment to Lionel Mann's Golden Jubilee Chicken.

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4, as a side dish


    • 1 red pepper
    • 250g penne pasta
    • 1 tbsp olive oil
    • 80g fine green beans, trimmed
    • 80g mangetout
    • 2 spring onions, sliced
    • 2 tbsp French dressing
    • Sea salt and freshly ground black pepper


    1. Preheat the grill to high, then grill the red pepper, turning as needed, until blackened all over. Transfer to a bowl, cover with clingfilm and set aside.
    2. Cook the pasta in boiling salted water according to packet instructions. Drain and toss in the olive oil to prevent sticking. Set aside to cool.
    3. Meanwhile, bring another large pan of salted water to the boil. Add the green beans, cook for 2 minutes, then add the mangetout to the pan and cook for a further 2 minutes. Drain, and then plunge the vegetables into a bowl of iced water. Drain.
    4. When cool enough to handle, remove the skin and seeds from the pepper and cut the flesh into strips.
    5. In a large bowl, toss the pasta with the pepper, beans, mangetout, spring onions and French dressing and season well. Serve cold, alongside Golden Jubilee Chicken.

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