Ingredients
- 400 grams dry pasta (thick durum wheat tube pasta)
- 2 teaspoons olive oil
- 3 garlic cloves (minced)
- 400 grams cooked cannellini beans (13oz rinsed and drained)
- 2 zucchini (courgettes grated)
- 1 iceberg lettuce (roughly chopped)
- 100 grams arugula (baby rocket, 3 1/3oz)
- 200 grams smoked salmon (torn into large pieces, 6 1/2 ounce)
- 2 tablespoons shredded lemon (preserved lemons, finely shredded)
- 2 tablespoons lemon juice
- Cracked black pepper
How to Make
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Step 1: Cook the pasta in a large pan of rapidly boiling water until al dente (cooked but still with a bite to it), drain and transfer to a large bowl.
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Step 2: Heat the oil in a pan over medium heat and add the garlic, beans, zucchini and lettuce and cook for 5 minutes or until the lettuce has wilted.
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Step 3: Toss the lettuce mixture, the rocket and smoked salmon through the pasta.
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Step 4: Gently fold the preserved lemon and lemon juice through the salad and season with cracked black pepper and serve with lemon wedges.
We hope you enjoy this recipe!
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