Using wholewheat pasta adds fibre to this fresh salad, that also packs in the oily fish.
Ingredients
- 200 g red lentil or wholewheat pasta
- 150 g green beans, trimmed and
- halved
- 1 ripe avocado, stone removed and
- flesh cut into chunks
- 2 x 115 g tins mackerel fillets in olive
- oil (reserve the oil for the dressing)
- 40 g rocket
- ½ red onion, sliced into thin wedges
- For the dressing:
- ½ bunch each dill and basil leaves,
- roughly chopped
- 1 tsp wholegrain mustard
- 30 g walnuts, toasted and chopped
- 6 pitted green olives
- 2 tbsp extra virgin olive oil
- 1tbsp apple cider vinegar
Instructions
- Cook the pasta according to the pack instructions. Add the green beans for the final minute. Drain and rinse under cold water.
- Meanwhile, make the dressing. Reserve some of the herbs to use as a garnish, then whizz the remaining ingredients in a food processor with 2 chunks of avocado, a pinch of sea salt, pepper and 1½ tbsp oil from the mackerel tins.
- Mix the dressing well with the pasta and green beans, the rocket, onion wedges and the rest of the chunks of avocado. Arrange on a serving platter with extra dressing in a bowl or divide between 4 plates.
ALSO SEE:
Cheesy ham and leek baked gnocchi
Featured Image: W&H
