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Serves 4
INGREDIENTS:
4 large baking potatoes, scrubbed and washed
1 red pepper, diced
1 can anchovies, drained and diced
4 tomatoes, diced
2 celery sticks, thinly sliced
1 avocado, peeled, cored and diced
2 cups precooked fusilli pasta
1 tbsp. fresh garden herbs (oregano, marjoram, parsley, chives), finely chopped
2 tbsp. sunflower oil
1 tbsp. red wine vinegar
1 tsp. English mustard
1 garlic clove, finely crushed
seasoning to taste
margarine or butter for mashing potato
Parmesan cheese and croutons to serve
METHOD:
Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.
Meanwhile, red pepper, anchovies, tomatoes, celery, avocado and pasta. In a separate bowl, mix together garden herbs, sunflower oil, red wine vinegar, English mustard, garlic and seasoning. Add dressing to salad and mix until completely coated.
Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes.
Put halves on serving plates. Spoon on salad mixture and serve immediately as a great lunch or quick family dinner.
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