E2: Proud Pasta Salad

INGREDIENTS

325 g cheese ravioli

½ cup each loosely packed basil, parsley and mint leaves

1 small fennel bulb, finely sliced

1 small zucchini, finely sliced

6 radish, finely sliced

3 spring onions, finely sliced

½ cup grated raw haloumi

Pepper, to season

Dressing

1 clove garlic, crushed

½ tsp salt

½ tsp sugar

1 tbsp tarragon mustard, or dijon

Juice of 1 lemon

½ cup grated parmesan

⅓ cup olive oil

method

For the dressing: in a small bowl add garlic, salt, sugar, mustard and lemon juice and whisk to combine. Add parmesan and stir. Drizzle in ⅓ cup of olive oil and whisk.

Cook pasta in large pot of boiling salted water according to packet instructions. 

Drizzle 2 tbsp olive oil over the serving platter and add 2 tbsp of the dressing. Top with ⅔ of the ravioli and more of the dressing.

Lay half of the sliced veggies over the top. Followed by half the herbs and another drizzle of dressing.

Add the remaining ravioli topped with the rest of the sliced veggies and herbs and lastly a good long drizzle of dressing. Season with pepper.

Top with the haloumi and spring onions.