Roasted Vegetable & Orecchiette Salad with a Tomato & Caper Dressing

sheerluxe.com

Amy Bethanie

300g of orecchiette pasta

1 large aubergine, cut into 5mm slices

1 courgette cut into 5mm slices

1 yellow pepper, cut into 5mm strips

3 garlic cloves

3 tbsp of olive oil

2 tbsp of sultanas/golden raisins

Small bunch of fresh basil, leaves picked

2 handfuls of rocket grated

Zest of ½ lemon (juice reserved for dressing)

2 of tbsp of pine nuts

Sea salt and black pepper

20g of pecorino, shaved

subheading: TOMATO CAPER DRESSING:

4 tbsp of tomato sauce

Feshly squeezed juice of ½ lemon

2 tsp of capers, drained and chopped

1 tbsp of balsamic vinegar

5 tbsp of olive oil

Directions at sheerluxe.com

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