Menu
- 250g organic pasta
- 3 tbsp extra virgin organic olive oil
- 1 tbsp organic red wine vinegar
- 1 tsp organic dried oregano
- 16-20 organic cherry tomatoes
- 75g organic olives, pitted or stuffed
- ½ small organic cucumber
- 1 organic red onion
- 100g mature organic cheddar cheese
Accompanying Veg Sticks
- 1 Organic Carrot
- 1/2 Stick Organic Celery
- STEP 1
COOK THE PASTA: Boil the pasta in salted water (the water should taste like the sea!) for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
- STEP 2
MAKE THE DRESSING: While the pasta cooks, put the extra virgin olive oil, red wine vinegar dried oregano into a bowl. Season and mix. When the pasta is cooked how you like it add the pasta to the dressing and toss
-
STEP 3
ADD THE VEGIES: Cut the cherry tomatoes and olives in half and then tip them into the pasta. Cut the onion into rings or fine half-moon shapes and add them. Cut the cucumber into small fingers and add them too. - STEP 4
ADD THE CHEESE: Cut the cheese into small cubes or if you prefer grate with a box-grater and add the cheese - toss the salad together and keep in a fridge. You can store in a fridge for up to 3 days.
You should have enough for 3 healthy packed lunches - we recommend also packing some other fruit and vegetables to make your 5-a-day in one meal. Some organic carrot sticks or organic celery sticks would be a great accompaniment - and for the child with a healthy appetite add some wholemeal flat-bread or sourdough.
