Ingredients

Method

• 400 g Rosa tomatoes
• 2 T olive oil, plus extra for drizzling
• sea salt and freshly ground black pepper
For the salad:
• 250 g Fresh wholewheat pasta
• 70 g Black Forest, Serrano or Parma ham, thinly sliced and torn
• a handful of torn flat-leaf parsley
For the dressing
• 3 T olive oil
• 1 clove garlic, crushed
• 1 T balsamic vinegar
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Mix the tomatoes with the olive oil, then turn onto a grill pan and slide under a very hot grill.
Leave for 5 minutes, or until starting to catch and split. Season to taste.
Blend ½ cup of the grilled tomatoes (tightly packed) with the dressing ingredients.

Mix the remaining tomatoes with the just-cooked and drained pasta and dressing.
Top with ham and parsley and check seasoning – if necessary, loosen the pasta with extra olive oil or add a drizzle to each serving.
Serve at room temperature.
Cook’s note: Leave out the ham and use shavings of Parmesan instead or add thin slices of roast steak.

Per serving: 1732.3 kJ, 11.4 g protein, 24.3 g fat, 36.6 g carbs

TASTE’s take:
The fresh wholewheat pasta has good texture - not all heavy - and stands up well to the robust grilled tomato and balsamic dressing.