undefined - 20 MINS
Garden Salad
A pasta salad with tasty vegetables.
Preparation: 15 mins
Cooking: 5 mins
Nutritional values: 251 kcal for 100g
Season: Spring/Summer
Ingredients
Number of People
10
0.45
0.4
Artichoke hearts
0.4
Confit tomatoes
0.1
Peppers (red and green)
0.3
Feta cheese
0.15
l olive oil
Black olives
Vegetable stock (cube(s))
Salt
Pepper
Nutritional benefits
A recipe that is high in protein and fibre thanks to the vegetables. Torti provide filling complex carbohydrates.
Recipe
1
Cook the “Salad Specials” Spinach & Tomato Torti, drain and cool with a dash of olive oil.
2
Drain the confit tomatoes. Drain and rinse the artichoke hearts*.
* Depending on your process, use canned or fresh artichokes. In this case, wash and halve the artichokes, then boil them. Drain and keep the hearts, then cut them into strips.
3
Cut the green and red pepper into strips. Then cut cubes of feta cheese.
Set aside in a cool place.
4
Make the vinaigrette and toss with the cooled pasta.
5
Adjust the seasoning and set aside in a cool place.
6
Plating:
Place the seasoned Torti in the bottom of a bowl or soup plate.
Add the artichoke hearts, confit tomatoes, pepper strips and feta cheese.
Garnish with black olives.
Tip:
To give pasta more flavour, consider cooking it in vegetable stock.
