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For the dressing:

  • 1/4 cup sun-dried tomatoes
  • 3 tablespoons walnuts
  • 1/2 teaspoon fennel seeds
  • 2 tablespoons chopped shallots
  • 3/4 cup water
  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • a few pinches fresh ground black pepper
  • 1/2 teaspoon dried marjoram

1. Place sun-dried tomatoes in bowl of hot water for 15 minutes to rehydrate. When they are soft, drain and set aside.

2. Toast the walnuts in a pan for about 7 minutes over medium heat.

3. Transfer walnuts into a food processor with the fennel seeds until finely chopped.

4. Add the rest of the ingredients, except for the marjoram and puree until relatively smooth. Add the marjoram and pulse a few times to combine.

5. Keep the dressing in a tightly sealed container in the fridge for up to 5 days.

For the pasta salad

  • Some sort of pasta – I used spaghetti
  • 1 can of cannellini beans, drained & rinsed
  • 4 cups rocket
  • 1 small red onion, chopped
  • freshly ground pepper
  • 1/2 cup toasted walnuts
  • 1 recipe sun-dried tomato walnut dressing

1. Cook the pasta according the package directions.

2. Drain pasta in a colander and rinse with cold water. Place in the fridge to cool completely.

3. Once pasta has cooled, toss all the ingredients together in a large mixing bowl. Keep chilled until ready to eat.

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