
Perfect for entertaining or as a quick light meal, this salad combines zesty lemon, crisp celery, creamy feta and herbs to create a full flavoured recipe that’s high in fibre and a source of iron.
Total Time: 25 minutes | Serves: 6
Ingredients
- 200g dried wholemeal spiral pasta
- 2 tbs extra virgin olive oil
- 4 shallots, thinly sliced
- 2 sticks celery, thinly sliced diagonally
- ½ cup walnuts, roughly chopped
- 2 tbs lemon juice
- 2 tbs lemon zest
- 150g marinated red peppers, well drained, thinly sliced
- ½ cup flat-leaf parsley, whole leaves
- ⅓ cup mint, whole leaves
- 75g danish feta cheese
- 50 g baby spinach leaves
Method
- Cook pasta following packet directions. Drain and rinse in cold water. Place in a large bowl.
- Heat oil in a medium frying pan over medium heat. Add shallots, celery and walnuts. Cook, stirring often, for 2 minutes. Remove from heat. Set aside to cool slightly.
- Add walnut mixture, lemon juice, lemon zest, peppers, parsley and mint to pasta. Season to taste. Gently toss to combine. Toss through feta and spinach and serve.