zigis

Ingredients

• 100gm Herbed Pasta Ribbons
• ½ avocado
• 1 cucumber
• 2 sprigs parsley leaves
• 20gm sun dried tomatoes
• Kalamata olives
• 6 snow peas
• 1 capsicum
• 50gm feta cheese
• Rocket leaves
• Extra virgin olive oil
• Lime and chilli vinaigrette

Yield 22 serves

Method

Step 1: Boil sauce pan of water with pinch of salt and cook your fresh pasta for around 5 minutes.

Step 2: Once cooked, drain and add 20ml olive oil and mix well.

To Assemble

Step 1: Wash vegetables and cut cucumbers, avocado and feta cheese into 1cm cubes. Cut tomatoes into quarters and then into halfs.

Step 2: top and pull string of snow peas, Blanch in boiling water for 2 min, drain and cut in half to form 2 triangles.

Step 3: Into a large mixing bowl add rocket, warm pasta ribbons and all vegetables. Mix well and season.

Step 3: Drizzle lime and chilli vinaigrette and serve on a platter

Lime and chilli vinaigrette

Ingredients

• 1 limes juice
• 2 springs shallots
• 2 chillies deseeded (optional)
• 100ml extra virgin olive oil
• 50ml white vinegar
• Salt and pepper

Method

Step 1: Wash well and roughly dice spring onion and chilli.

Step 2: Place all the ingredients in a blender and blend until emulsified.

Step 3: Stir well before use and drizzle on couscous salad.