Pat Cash Pasta Salad
Pat Cash is a sportsman who takes his eating very seriously. He eats little red meat, fats, oils, or sugar, which probably accounts for the reason his body fat amounts to less than 7%. (We should all be so fortunate). I created this recipe based on what he told me were his favourite foods. I used pumpkin pasta in the prototype, which was met with enthusiasm. However, any pasta would do.
250g cooked pasta (preferably fettuccine/tagliatelle)
1 small eggplant, diced and pre-salted*
1 Tbsp olive oil
1 small zucchini, diced
1 young leek, finely sliced
Juice of an orange
3 or 4 asparagus spears
3 Tbsp sugar snap peas or snow peas
2 Tbsp roasted hazelnuts
1 Tbsp finely chopped basil leaves
1 Tbsp finely chopped coriander leaves
1 tsp ground coriander
2 large ripe salad tomatoes, chopped
2 Tbsp lime juice (or lemon)
1/2 tsp sesame oil
2 tsp sweet chilli sauce
Stir fry eggplant pieces in the olive oil preferably in a non-stick pan until softened (about 5 minutes). If using a standard pan more oil may be needed.
Gently poach zucchini and leek slices in orange juice for 5 minutes. Drain.
Blanch asparagus and sugar snap peas (or snow peas) by plunging in boiling water for 30 seconds and immediately transferring to cold water to retain colour.
Cut flesh from tomato and dice finely.
Make dressing by mixing lime (or lemon juice), sesame oil and chilli sauce.
Toss all ingredients together and serve.
*Sprinkle with salt. Allow to stand for at least 30 minutes. Wash and drain. Dry on paper towel.
Leftover potential: Keeps a day in the refrigerator.
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