Warm salmon and cannellini bean penne salad
Time to make: 40 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
- 250g penne pasta
- eggplantaubergineX, thinly sliced lengthwise
- spray oil
- 2 cloves garlic, finely chopped
- zest and juice of 1 lemon
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 200g cherry tomatoes (mix of yellow and red)
- 5 cups baby spinach
- 2 spring onions, finely chopped
- 150g poached or steamed salmon, finely flaked
- 2 x 400g can no-added-salt cannellini beans, rinsed and drained
- ¹/³ cup fresh basil or baby basil
- pinch salt
- freshly ground black pepper
Total fat 21g
Saturated fat 4g
Dietary fibre 13g
1 Preheat oven to 180°C. Cook pasta following packet instructions. On a baking tray, place eggplant slices and spray with oil. Cook for 20 minutes, or until lightly charred.
2 In a large bowl, combine garlic, lemon zest and juice, olive oil and mustard. Once pasta is cooked, drain, add to the dressing bowl and toss to coat.
3 Spray a frying pan with oil and set over a medium-high heat. Add tomatoes and cook until soft. Remove from pan and set aside. To the same pan, add spinach and 1 tablespoon water. Cook until wilted.
4 Add fish, vegetables, spring onion and beans to the pasta and toss. Sprinkle over basil leaves. Adjust seasoning and serve.
Make it gluten free: Use gluten-free pasta and check pesto is gluten free.
Make it vegan: Check pesto is vegan. Use a vegan red wine. Substitute Angel Food parmesan alternative.
If using dried cannellini beans, use 230g. Soak them overnight in plenty of cold water. Drain and rinse, then place in a large pan, cover with 5cm cold water and bring to the boil. Scoop off any foam and boil for a further 10 minutes.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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