Salmon, radish and gnocchetti pasta salad
150g gnocchetti pasta
70ml olive oil
4 sprigs rosemary, leaves removed
2 x 150g salmon fillets, pinboned and skinned
8 red radishes
1 lemon, juiced
2 tbsp whole grain mustard
1 tbsp honey
salt and pepper
150ml extra virgin olive oil
Handful of washed baby cos leaves
Cook the pasta in lots of well-salted boiling water
until well cooked – it should be just past al dente so when it cools
it’s not chewy.
Heat a medium frying pan, add the olive oil and when
hot add the rosemary leaves. When they start to crackle, add the salmon
fillets and cook for three minutes on each side on a medium heat. Set
aside to cool, reserving the oil and rosemary.
Cut the radishes into half-centimetre sticks and
the bocconcini in half and set aside. Put the lemon juice, mustard,
honey, salt, pepper and extra virgin olive oil in a jar, fasten the lid
and shake well.
Mix the pasta, bocconcini, radishes and a few cos
leaves in a bowl and dress well. In a shallow serving bowl, line the
edges with remaining cos leaves, spoon in some of the dressed pasta and
break some cooked salmon over the top with some of the rosemary oil.
Repeat this process with the pasta, salmon and the rest of the rosemary oil until the bowl is full and serve.
For pasta salads I go for
open shaped pasta such as shells or orecchiette as they hold dressings
and other parts of the salad well.