Pasta and Artichoke Salad

Serves: serves 4 - 379 kcal per person

Prep Time: 25 Minutes + waiting

Cook Time: 10 Minutes

Ready In: 35 mins
+ waiting

5 oz - whole wheat penne pasta

1½ oz - pine nuts

2 - lemons

14 oz - artichoke hearts

8 oz - rocket salad

small bunch - coriander

2 medium-sized - onions

4 oz - feta cheese

4 tablespoons - olive oil

- salt and pepper

Cook the pasta al dente (that means just a few minutes until the pasta is firm but not hard **). Drain them, then rinse them in cold water and place in the fridge to chill. Meanwhile dry cook the pine nuts in a non-stick pan until they are gently golden.
Wash the lemons, remove the zest (see hot tips below) and squeeze the juice. If you have used a citrus stripper or a knife, cut the zests into fine strips and blanche for one minute in boiling water. Drain and keep in the fridge.
If you buy your artichoke hearts in tins, the weight required is the 'product' weight after all liquids have been drained off. Cut the hearts into quarters and place (cut side down) on kitchen paper, then give them several minutes to drain.
Roughly chop any larger salad leaves. Wash and chop the coriander. Peel and chop the onions. Cut the feta into cubes about ½" (1cm).
In a large salad bowl, place the pasta, the artichokes, the feta, the onions and the coriander. Pour the olive oil and lemon juice over, season with salt and freshly ground pepper to taste then mix well.
Place the salad leaves on plates (or bowls) and spoon the mixture on top. Decorate with citron zest and pine nuts.
** The usual method of determining if pasta has been cooked "al dente" is taking out one noodle with a fork and trying it. Another less known method is to throw a noodle at a wall. If it sticks, it is ready!