Warm Mediterranean Vegetable and Chorizo Pasta Salad

Name: Warm Mediterranean Vegetable and Chorizo Pasta Salad with Feta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Aubergine; 1 Courgette; 1 Red Onion; 1 Flat Leaf Parsley; ½ Dried Italian Herbs; 125 Baby Plum Tomatoes; 200 Penne Pasta; 60 Chorizo; 12 Red Wine Vinegar; 100 Feta Cheese; Olive Oil

with Feta

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Tags:

Spicy

Allergens:

Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Aubergine

(May contain traces of: Celery)

Courgette

(May contain traces of: Celery)

Red Onion

Flat Leaf Parsley

Dried Italian Herbs

125

Baby Plum Tomatoes

200

Penne Pasta

Chorizo

Red Wine Vinegar

(Contains: Sulphites)

100

Feta Cheese

Not included in your delivery

Olive Oil

Nutritional information

Energy (kcal)733 kcal

Energy (kJ)3068 kJ

Fat23.4 g

of which saturates12.2 g

Carbohydrate91.7 g

of which sugars19.8 g

Protein34.7 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Knife

•Baking Tray

•Large Bowl

•Spoon

•Grill Pan

•Bowl

•Colander

•Plate

Instructions

Preheat your oven to 200°C. Bring a large pan of water to the boil with 1/4 tsp salt for the pasta. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 5cm pieces. Trim the courgette, then quarter lengthways. Chop widthways into small pieces. Halve, peel and cut the onion into wedges. Roughly chop the parsley (stalks and all).

Pop the aubergine onto a baking tray, drizzle with oil, season with salt and pepper and scatter over half the Italian herbs. Toss to coat then roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through cooking. Meanwhile, pop the red onion, courgette and tomatoes onto another baking tray. Drizzle with oil, season with salt and pepper and scatter over the remaining Italian herbs. Toss to coat. Roast on the middle shelf for the final 15 mins of the aubergine cooking time.

Once the pan of water has come to the boil, add the penne and cook until tender, 12 mins.

Heat a medium frying pan on medium-high heat (no oil.) Once the pan is hot, add the chorizo and stir-fry until it releases its lovely red oil, 1-2 mins. Don't let it take on too much colour! Add the red wine vinegar carefully, bring to a simmer then tip into a large bowl and mix with the olive oil (see ingredients for amounts) and season with salt and pepper. Crumble the feta into chunks.

Once the pasta is cooked, drain in a colander then add to the bowl with the chorizo dressing. Mix well to coat then stir through the roasted courgette, onion, half the feta, half the aubergine and half the parsley. Taste and season with salt and pepper.