Cooked - Pasta Salad With Courgette, Roasted Peppers & Preserved Lemon

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pasta Salad With Courgette, Roasted Peppers & Preserved Lemon

5.0

3 Tbsp olive oil (I use a mild extra virgin)

600 g courgette (zucchini) (cut length-wise into thin slices)

125 g orzo pasta

2 roasted red romano peppers

100 g feta cheese (crumbled)

50 g walnut halves (roughly chopped)

30 g flat-leaf parsley (Italian parsley) (finely chopped)

15 g mint leaves (finely chopped)

5 g dill (finely chopped)

Salt and pepper

4 Tbsp extra virgin olive oil

3 Tbsp lemon juice

2 tsp finely chopped preserved lemon

½ tsp dried mint

Salt and pepper

Heat a large, thick bottomed griddle pan or frying pan over medium heat.
Brush the courgette slices with olive oil, sprinkle with a little salt and fry, in batches, until charred, but not completely soft. Leave to cool.
At the same time, cook the pasta in plenty of salty water until tender, 6–8 minutes or longer. Drain and rinse with cold water until completely cooled. Drain and set aside.
Mix all the dressing ingredients well. Season to taste with salt and pepper.
Cut the griddled courgette slices into large chunks. Mix with the pasta, roast peppers, feta cheese and walnuts. Add the dressing and mix again. Season to taste with more salt, pepper or lemon juice, if necessary.
Just before serving, mix in the herbs.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 11 weeks ago

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