I made enough roast veg for three meals. The first was the panini and the second was this pasta salad. I'm not sure what I'm going to do with the third so it's in the freezer at the moment. This looked interesting and full of fibre. It was little disappointing. It lacked flavour really and I'm not sure I'm that keen on slightly mushy roast veg. It is perfect for a take to work lunch though as you can make it the night before, put it in the fridge and then just pick it up in the morning., I just need to find something liven it up a bit.
You also might notice a change in the recipes section. I spent some of yesterday rejigging things to make recipes easier to find so they are split up into categories now and hopefully it makes sense.
Roasted Veg, Green Lentil and Pasta Salad (adapted from www.weightwatchers.co.uk)
(7 WW ProPoints per serving)
1 veg stock cube
200g pasta (small shapes)
4 portions of roasted veg
2 tbsp sun-dried tomato puree
2 tbsp lemon juice
2 tbsp parsley, chopped
salt and pepper
Put the green lentils into a saucepan and cover with plenty of cold water. Bring up to the boil and boil rapidly for 10 minutes, without a lid. Drain well, return to the saucepan and add the stock cube and plenty of fresh boiling water. Cover and simmer for 10 minutes, then add the pasta shapes and cook until tender – about another 6-8 minutes.
Tip the roasted veg into a salad bowl and add the tomato puree, lemon juice and parsley or chives. Stir well.
Drain the pasta and lentils, rinsing with cold water to cool them quickly. Drain thoroughly, then tip them into the salad bowl and toss with the other ingredients. Season and keep covered and chilled until ready to serve.