Fusilli Pasta Salad with a Garlic and Mustard Dressing

Ingredients

For the main salad

• 300g fusilli pasta
• 1 large aubergine cut into bite-size chunks
• 2 tbsp olive oil
• ½ tsp mixed dried herbs
• 3 tsp soya sauce
• 400g can butter beans
• 2 red peppers finely sliced
• ½ cucumber seeds removed then chopped into bite-size chunks
• 50g olives
• 1 stick celery finely chopped
• 20g capers
• 50g currants
• 200g fresh tomatoes cut into small chunks
• 100g sundried tomatoes sliced
• 50g pumpkin seeds

For the dressing

• 2 tbsp olive oil
• 2 cloves garlic crushed
• 2 tsp mustard
• 1 lemon juiced
• Salt and pepper to taste

For the garnish

• 2 tbsp fresh coriander, roughly chopped
• 2 tbsp fresh oregano roughly chopped

Method

1. Preheat your oven to 180°C/Gas 4.
2. Cook the pasta according to the instruction on the packet. Drain, then cool in running water and drain again, before transferring to a large bowl. While the pasta is cooking move on to step 3.
3. Place the aubergine onto a baking tray, mix the oil, herbs and 1 teaspoon of soya sauce together and coat the aubergine. Season with pepper. Place in the oven for 30 minutes, turning from time to time. When cooked add to the pasta.
4. Drain the butter beans and rinse. Add the peppers, cucumber, olives, celery, capers, currants, fresh tomatoes, sundried tomatoes, butter beans and thyme to the salad.
5. In a dry frying pan gently toast the pumpkin seeds for 5 minutes. Then add the remaining soya sauce, cook for 30 seconds then set to one side. When cool, add to the salad.
6. Mix the dressing ingredients together and pour over the salad. Toss the salad to get an even coating of dressing.
7. Just prior to serving, add the fresh coriander and oregano.