Warm Mediterranean Style Pasta Salad - HF

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200 C.

Step 2

Bring a large pan of water to the boil with tsp salt for the pasta

Step 3

Trim the aubergine then halve lengthways.

Step 4

Chop each half into four long strips then chop widthways into roughly 5cm pleces.

Step 5

Halve the pepper and discard the core and seeds.

Step 6

Chop into 3cm sized chunks.

Step 7

Halve, peel and cut the onion into wedges, Roughly chop the parsley (stalks and all).

Step 8

Pop the aubergine onto a baking tray, drizzle with oll, season with salt and pepper and scatter over half the Italian herbs.

Step 9

Toss to coat then roast on the top shell until soft and golden, 25 30 mins.

Step 10

Tum halfway through cooking.

Step 11

Meanwhile, pop the red onlon, pepper and tomatoes onto another baking tray.

Step 12

Drizzle with oil, season with salt and pepper and scatter over the remaining Italian herbs.

Step 13

Toss to coat.

Step 14

Roast on the middle shell for the final 15 mins of the aubergine cooking time,

Step 15

Make the Chorizo Dressing

Step 16

Heat a medium frying pan on medium-high heat (no oll)

Step 17

Once the oil is hot, add the chorizo and stir fry until it releases its lovely red oil, 1-2 mins.

Step 18

Don't let it take too much colourl

Step 19

Add the red wine vinegar carefully, bring to a simmerthen tip into a large bowl and mix with the olive oil (see ingredients for amounts) and season with salt and pepper

Step 20

Crumble the feta into chunks

Step 21

Once the pasta is cooked, drain in a colander then add to the bowl with the chorizo dressing.

Step 22

Mix well to coat then stir through the roasted pepper, tomato, onion, half the feta, half the aubergine and half the parsley, Taste and season with salt and pepper

Step 23

Serve

Step 24

Divide the pasta salad between your plates.

Step 25

Top with the remaining aubergine, feta and parsley.