Warm Mediterranean Style Pasta Salad

Name: Warm Mediterranean Style Pasta Salad with Chorizo, Roasted Veg and Feta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 60 Chorizo; 12 Red Wine Vinegar; 100 Feta Cheese; 1 Aubergine; 1 Bell Pepper; 1 Red Onion; 1 Flat Leaf Parsley; 1 Italian Style Herbs; 125 Baby Plum Tomatoes; 180 Penne Pasta; 1.5 Olive Oil

with Chorizo, Roasted Veg and Feta

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Allergens:

Sulphites

•Cereals containing gluten

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

Chorizo

Red Wine Vinegar

(Contains: Sulphites)

100

Feta Cheese

Aubergine

(May contain traces of: Celery)

Bell Pepper

(May contain traces of: Celery)

Red Onion

Flat Leaf Parsley

Italian Style Herbs

125

Baby Plum Tomatoes

180

Penne Pasta

(Contains: Cereals containing gluten)

Not included in your delivery

1.5

Olive Oil

Nutritional information

Energy (kcal)659 kcal

Energy (kJ)2757 kJ

Fat24 g

of which saturates9 g

Carbohydrate84 g

of which sugars16 g

Protein27 g

Salt2 g

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

Utensils

•Chopping Board

•Knife

•Baking Tray

•Medium Saucepan

•Large Bowl

•Spoon

•Grill Pan

•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. Halve the pepper and discard the core and seeds. Chop into 3cm sized chunks. 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, pepper 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 oil 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 pepper, tomato, onion, half the feta, half the aubergine and half the parsley. Taste and season with salt and pepper.