Late Summer Past Salad

While for years I could not abide the thought of a ‘hot’ food being consumed cold, I have slowly overcome this aversion and can safely say that this makes a very tasty lunch. It keeps for several days in the fridge. I’ve left the quantities vague so you can adjust to the number of people or days that you’re making it for.

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Olive oil

2 cloves garlic

Red onion, chopped as fine as you’d like


Handful parsley, cut up small

Cherry tomatoes, quartered

Red pepper, chopped

Cubes of feta cheese

Handful of pumpkin seeds

Shake lemon juice

Wee bit of mustard

Salt and pepper to taste

  1. Put the pasta in a pan of lightly salted boiling water and cook until slightly al dente
  2. Meanwhile, heat the garlic gently in a little oil then add a little more and allow to infuse.
  3. Meanwhile, soften the onion.
  4. When the pasta is cooked, rinse through in cold water to stop it from cooking any more. Drain.
  5. Stir everything together, with enough mayo and oil to lightly coat it.

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