Recipe - Pat Cash Pasta Salad

250 g Cooked pasta; (preferably
; fettuccine or
; tagliatelle)
1 small Eggplant; minced and
; presalted*
1 tablespoon Olive oil
1 small Zucchini; minced
1 Young leek; finely cut or sliced up
An orange; Juice of
3 Asparagus spears; (3 to 4)
3 tablespoon Sugar snap peas or snow peas
2 tablespoon Roasted hazelnuts
1 tablespoon Finely chopped basil leaves
1 tablespoon Finely chopped coriander
leaves
1 teaspoon Ground coriander
2 lg Ripe salad tomatoes; chopped

DRESSING
2 tablespoon Lime juice; (or lemon)
One half teaspoon Sesame oil
2 teaspoon Sweet chilli sauce

Stir fry eggplant pieces in the olive oil preferably in a nonstick pan
until softened (about 5 minutes). If using a standard pan more oil may be
needed.

Gently poach zucchini and leek slices in orange juice for 5 minutes. Drain.

Blanch asparagus and sugar snap peas (or snow peas) by plunging in boiling
water for 30 seconds and immediately transferring to cold water to retain
colour.

Cut flesh from tomato and dice finely.

Make dressing by mixing lime (or lemon juice), sesame oil and chilli sauce.
Toss all ingredients together and serve.

*Sprinkle with salt. Allow to stand for at least 30 minutes. Wash and
drain.

Dry on paper towel.

Leftover potential: Keeps a day in the refrigerator.

Converted by MC_Buster.

Per serving: 166 Calories (kcal); 5g Total Fat; (24% calories from fat); 5g
Protein; 28g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 1 One half Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.