This has to be one of my all time favourite salads. It's so easy and yummy and a great one to bring along to a BBQ. Just don't expect to get any kisses after you eat this... red onion is a killer, but it's just not the same without it!
400g spiral pasta
1 red capsicum, diced
3 spring onions, chopped
1/2 red onion, finely chopped
1 tin (400g) corn kernels
Good full fat mayo
Salt & cracked pepper
Cook the pasta in boiling water until tender. Drain and run under cold water then transfer to a salad bowl.
Stir in the capsicum, onions and corn, then add a generous amount of mayo and stir through to coat pasta. Season with salt and heaps of cracked pepper. Whack it in the fridge until it's nice and cold, then serve.
Done! Serves... everyone.
These tarts are so simple and delicious! Serve with a green salad for a light lunch, or eat them on their own as a snack. You can change the toppings to suit whatever you feel like too...
2 sheets puff pastry
1/2 punnet baby roma or cherry tomatoes, quartered
Small handful basil, roughly torn
2-3 tbsp tomato puree
Baby bocconcini or mozzarella, roughly torn
Grated parmesan
Salt & pepper
1 egg
Milk
To begin slice your defrosted puff pastry sheets into four even squares and place on a lightly oiled baking tray.
Now, using one egg and a splash of milk, make an egg wash and brush around the edges of each square. This will ensure the pastry is crispy and golden when you bake it.
Spread a little tomato puree onto the centre of each square of pastry, then top with tomatoes, basil, bocconcini and a little parmesan. Season with salt & pepper.
Bake in the oven for 10 -15 minutes at 180 degrees C, or until pastry is puffy and golden.
Makes 8
This has to be one of my all time favourite salads. It's so easy and yummy and a great one to bring along to a BBQ. Just don't expect to get any kisses after you eat this... red onion is a killer, but it's just not the same without it!
