Grilled Vegetable Pasta
A hearty, nutritious pasta salad with grilled mushrooms, peppers and crisp greens.
INGREDIENTS
- 400 g White mushrooms
- 6 leaves Chinese kale
- 3 Peppers
- 200 g Fusilli pasta
- 2 cups Cooked chickpeas
- Olive oil, to taste
- Lettuce, to taste
- Watercress, to taste
- Salt, to taste
- Vinegar, to taste
- Black pepper, ground, to taste
- Dried oregano, to taste
- Lemon, to taste
- Sesame oil, to taste
- Soy sauce, to taste
INSTRUCTIONS
- 1 Season the mushrooms with lemon, oregano, salt and black pepper.
- 2 Season the Chinese kale leaves with sesame oil and soy sauce.
- 3 Grill the mushrooms, Chinese kale and peppers over the fire until nicely browned and slightly crisp.
- 4 Coarsely chop all the grilled ingredients and set aside.
- 5 Cook the pasta according to the packet instructions. Drain and let cool slightly.
- 6 In a large bowl, combine the pasta, chickpeas, lettuce, watercress and the grilled ingredients.
- 7 Drizzle with olive oil and vinegar. Adjust the salt if needed.
- 8 Mix well and serve.
