Warm salmon and cannellini bean penne salad
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 4g
Dietary fibre 13g
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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