Pasta salad

Preperation time: 30 mins
Cooking time: 30 mins
Serves: 4

Recipe Ingredients

2 aubergines, cubed;
3-4tbsp olive oil;
250g wholewheat pasta spirals or shells;
8 sun-dried tomatoes, chopped;
3 tbsp chopped fresh parsley;

for dressing:
150ml soured cream;
50g Roquefort;
1-2 tbsp lemon juice;
dark or red salad leaves to serve.

Recipe Method

Put the cubes of aubergine in a colander and sprinkle with salt. Leave for 30 minutes then pat dry with kitchen paper.

Spread the aubergine out on a baking sheet and drizzle over the olive oil. Roast for 25-30 minutes until browned at 200c/gas6. Set aside to cool.

Meanwhile cook the pasta according to the pack instructions. Drain and leave to cool.

Put the pasta into a large bowl along with the roasted aubergines, sun-dried tomatoes and parsley. Toss together.

Place the soured cream in a small bowl along with the cheese. Mash the roquefort with a fork and then add lemon juice and seasoning to taste.

Toss the dressing through the pasta and vegetables and serve on a bed of salad leaves.