Pasta Salad with Corriander and Lime Dressing

Serves 4

Salad

• 375g spiral pasta
• 1/2 cup red capsicum finely diced
• 1 cup cucumber cut into small pieces
• 100g feta cheese cut into cubes
• 1/2 red onion sliced finely

Chicken

• 2 cloves garlic, minced
• Salt and pepper to taste

Dressing

• 1 jalapeno pepper, seeded and minced
• 3 cloves of garlic
• 1 teaspoon minced fresh ginger root
• 1/3 cup lime juice
• 1/2 cup clear honey
• 2 teaspoons balsamic vinegar
• 2 tablespoons corriander paste or 1/4 cup fresh leaves
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

1. To prepare the pasta, fill a pot with water a little salt and a dash of oil. Cover with a lid and bring to the boil. Once the water is boiling add the pasta and cook until al dente. After it is cooked drain and drizzle with a little olive oil to prevent the pasta sticking together. Season with salt and pepper and set in the fridge to chill.
2. While the pasta is cooking prepare the other salad ingredients and set aside.
3. To make the dressing place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the corriander; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing.
4. For the chicken simply cut into small cubes, coat with a generous amount of salt and pepper and fry with the minced garlic until browned and cooked through. Set in the fridge to chill before assembling the salad.
5. Put everything in a large bowl and toss together to coat with dressing. Enjoy!

Recipe Source