Late-summer green salad
Crunchy, green, healthy, veggie salad - just one part of a fab summer lunch by Gary Rhodes
Spaghetti with hot-smoked salmon, rocket & capers
- Preparation and cooking time
- Prep: -
- Easy
- Serves 4 - 6
Skip to ingredients
- 125ml extra-virgin olive oil
- 25g fresh white breadcrumb
- 500g spaghetti
- 2 garlic cloves
- 2 tiny dried bird's eye chilliesfinely crumbled, or a quarter tsp crushed chillies
- finely grated zest 1 lemon
- 4 tbsp caperin brine, drained
- 85g rocketleaves
- 200g hot-smoked salmonflaked
- sliced tomatoesto serve
Nutrition: per serving for six
- kcal524
- fat22g
- saturates3g
- carbs66g
- sugars0g
- fibre3g
- protein20g
- salt1.83g
Method
step 1
Heat 2 tbsp of the oil in a small frying pan until hot. Add the breadcrumbs and cook over a medium heat for 3-4 minutes until golden and crisp, turning often. Tip into a small bowl. (You can prepare these several hours ahead.)
step 2
Cook the pasta in plenty of gently boiling well-salted water until al dente. Meanwhile peel the garlic and chop it very finely. Put the rest of the oil in a small pan and add the garlic and chillies. Warm gently over a low heat so they flavour the oil – but don’t let the garlic fry.
step 3
Drain the pasta and tip it into a warmed very large serving bowl. Quickly add the lemon zest and capers to the oil, then pour over the pasta. Toss well, add the rocket and salmon and toss again – take care not to break up the salmon too much. Scatter the breadcrumbs over and serve with a salad of sliced tomatoes.
