Yogurt-dressed pasta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g sundried tomatoesroughly chopped, plus 2 tbsp of the oil
- 2 garlic clovescrushed
- 1 tsp dried chilli flakes
- 150g leftover traybake lamb kebabroughly chopped (see step 1)
- 175g small pasta(we used trofie)
- 150g Greek-style natural yogurtor leftover yogurt sauce (see lamb kebab recipe below)
- ½ tbsp pomegranate molasses
- ½ lemonzested
- 3 sprigs mintleaves picked and finely chopped
- ½ tsp ground cumin
- 75g green olivesroughly chopped
- 200g leftover salad(see below)
Nutrition: Per serving
- kcal856
- fat40g
- saturates12g
- carbs86g
- sugars21g
- fibre12ghigh
- protein32g
- salt2.11g
Method
step 1
Drizzle the oil from the sundried tomatoes into a pan over a medium-low heat and stir in the garlic and chilli flakes. Cook for 1-2 mins then mix in the lamb, coating it in the oil. Fry for 4-5 mins to warm through.
step 2
Meanwhile, cook the pasta following pack instructions, then drain and rinse in some cold water. Set aside to cool slightly. Mix the yogurt, molasses, lemon zest, mint and cumin then season to taste. Stir in the sundried tomatoes, olives and the leftover salad. Divide the pasta between your plates, top with the yogurt and the lamb, then drizzle over the oil from the pan to serve.
