Summer pasta salad

Serves 2–4

Ingredients

• 200g/7oz brown rice pasta
• 75g/2/3 cup sun-dried tomatoes in oil, chopped, plus 4 tbsp of the oil
• 1 tbsp Lucy Bee coconut oil
• 1 aubergine (eggplant), about 200g/ 7 oz, cut into small cubes
• 75g/¾ cup pitted olives, sliced
• 75g/½ cup pumpkin seeds or pine nuts, toasted in a dry pan
• 100g/3½ oz goat’s cheese, cubed
• Handful mix of basil, coriander (cilantro) and parsley, chopped
• 6 spring onions (scallions), sliced
• 100g/3½ oz rocket (arugula)
• Juice of ½ lemon
• Himalayan salt and ground black pepper

Method

1. Cook the pasta according to the instructions on the packet, rinse in cold water and drain. Add to a mixing or serving bowl and mix in the sun-dried tomato oil.

2. Melt the coconut oil in a frying pan, add the aubergine (eggplant) cubes and sauté until tender, adding more oil if needed (aubergines love oil). Stir into the pasta, along with the remaining ingredients, including salt and pepper to taste and a squeeze of lemon juice. Give it a good stir and serve immediately. It’s also good the next day for a speedy lunch.

Tips and notes

I use Rizopia brown rice pasta.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.