PINK PASTA SALAD WITH GREEN TAPENADE

'NOTES OF PINK AND PALE GREEN'

(Serves 4)

Pasta:

  • 300g rice pasta (cooked)
  • 1 cauliflower
  • 3 beetroots (cooked or roasted)
  • 2 handfulls of fresh radishes
  • 2 tsp dried oregano
  • A handful fresh thyme
  • Olive oil
  • Sea salt & black pepper

Green Tapenade:

  • 1 cup green olives (unpitted)
  • ⅓ cup unsalted cashews
  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • A handful fresh thyme (chopped)
  • Sea salt & black pepper

Inspiration comes from many places... Making recipes involves a creative and learning process. I look into other peoples work and sometimes i get so amazed of their cooking and experience. One of my favourite books are Near & Far, even if the recipes are not vegan, you get so much from it, you can see that Heidi Swanson knows what to do in a kitchen. This recipe is inspired in one of hers, actually in the cover of the book that have captured my eyes since the first time.

Preheat the oven to 250°C. Chop the cauliflower into small florets. Place them in an oven tray and marinate them with olive oil, sea salt and pepper. Roast for 20-25 minutes. 

Cut the cooked beets in small squares. Clean and slice thinly the radishes. Place the veggies (beets in a bowl and sprinkle them with oregano, sea salt and pepper. Add some olive oil.

To make the green tapenade, chop the nuts in a food processor, separately chop the olives. Now add both in a bowl and combine with the remaining ingredients of the tapenade.

When the pasta is cooked and rinsed, serve with the roasted cauliflower floretts, beets and radishes adding some spoons of green tapenade, olive oil and fresh thyme.