Sunshine Twists Recipe
A salad with quite an interesting name that is easy to remember. However, it is not the name which makes it pop in your mind while you are deciding the menu. It is that delicious taste that compels you to put the name of the dish in the list. The salad uses Fussili pasta and combines it with red pepper and roasted aubergines to give you a mesmerizing experience. It is a must try if you are looking to give your taste buds a change of flavor. Our step by step guide is all equipped to make cooking easier and more fun for you with its detailed recipe below.
Serving size: 4 person
Preparation time: 45 minutes
Utensils needed: grill, saucepan, mixing bowl and salad bowl.
Nutrition:
Calories: 130
Fat: 6 g
Cholesterol: 0 mg
Ingredients:
2 aubergines
3 tbsp olive oil
1 large avocado
2 tbsp lemon juice
300g pasta twists or spirals (such as fusilli or rotini)
1 red pepper, seeded and diced
50g feta in oil and herbs, diced
salt and freshly ground black pepper
Instructions
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1
Put your oven on a pre heat of 200 C. Prepare the aubergines to be roasted. Slice them lengthwise of around 12 cm thickness. Arrange them on a baking tray. Coast 1 tablespoon olive oil all over them and sprinkle some salt all over. Bake them in the oven for around ten minutes on each side until they appear golden to you. Set them aside for use in later parts of the recipe.
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2
Come to the Avocado now. Remove the stone in its middle and then dice up the flesh. Put it in a small bowl and toss together with 1 tablespoon lemon juice and season with salt.
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3
Cook the pasta now according to packet instructions. Bring a salted pan of water to boil, add the pasta and cook for ten minutes or until is tender but still firm to the touch. Drain it and tip it into a large bowl.
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4
Dice the aubergine. Add it to the pasta in the bowl along with the avocado, red pepper and feta. Toss together everything gently. Pour the left lemon juice and olive oil over the salad and mix in. Season with season according to your preference and serve right away.
1 red pepper, seeded and diced
50g feta in oil and herbs, diced
salt and freshly ground black pepper
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