Page 47 - Fresh Magazine - Summer 2017

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Gluten-free pasta with mixed bean and sweet potato salad

SERVES 4 TO 6

1 red pepper Preheat the oven to 240°C/gas mark 9. are removed. Cut into even-sized sprigs to the tray too. Bake in the
350g cooked gluten-free pasta Place the whole red pepper on a strips. oven for 15 minutes, until cooked
1 sweet potato, peeled and cut into small baking tray. Roast in the oven Meanwhile, cook the gluten-free through. Set aside to cool.
small cubes pasta according to the packet Once cool, put the cooked pasta,
40ml extra virgin olive oil for 30 minutes, until the pepper is instructions, as they all vary. Drain peppers and sweet potatoes in
¼ teaspoon crushed cardamom tender and the skin has blackened. and set aside to cool. a medium-sized bowl with the
seeds Remove from the oven, put in a bowl beans, mozzarella and basil, then
¼ teaspoon ground turmeric to cool and cover with cling lm for Reduce the oven temperature to drizzle with the remaining olive oil.
salt and pepper 20 minutes. This allows the skin to 190°C/gas mark 5. Mix together, taste and adjust the
4 to 5 sprigs of fresh rosemary crease further and makes it easy to Put the sweet potato on a baking seasoning if required. Serve hot
1 x 400g tin of mixed beans, peel. When it’s cool enough to handle, tray. Drizzle with half of the olive
drained and rinsed carefully remove the core of the oil, sprinkle with the cardamom or cold on its own or with sh or
75g mozzarella cheese, chopped pepper by the stalk, then begin to and turmeric and season with salt chicken.
medium size peel by hand, ensuring all the seeds and pepper, then add the rosemary
15g fresh basil leaves

MAKE IN ADVANCE
This salad will keep in the fridge for two
days in an airtight container and is handy to
have ready if you have a busy schedule.

Gluten free

SUMMER 2017 FRESH | 45

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