I love salads and make so many varieties. This one is a favourite and great for an on the go lunch. The fresh tomatoes along with the sun dried ones give a real depth of flavour. Drizzled in extra virgin oil, white wine vinegar, lemon juice and spritzed with salt and cracked black pepper.

This is also a lovely dish served at a BBQ as a side. I can’t wait for BBQ’s in the sun with glasses of chilled rosé and the tunes on. Is any one else looking forward to BBQ’s?

Serves 2

Ingredients

Mini Mozzarella – 1 small tub

6 sun dried tomato slices

Handful of fresh green and kalamata olives,

1 spring onion – chopped

6 small vine tomatoes – chopped in half

Cup of wholewheat fusilli pasta

Method

Simply cook your pasta until al dente in boiling salty water. Drain and swirl over a little butter.

Toss into all your ingredients and drizzle with extra virgin olive oil, a little white wine vinegar, fresh lemon juice, salt and cracked black pepper.