All we need this summer is a light and refreshing dinner - nothing too heavy, but it has to be tasty! With this in mind, we have chosen this summery salad which will be satisfying and light at the same time.
- Serves 6 and takes about 30 minutes to prepare -
500g trofie or other short pasta
2 bunches asparagus, woody ends trimmed, cut into 3cm lengths
3/4 cup / 180g crème fraîche or sour cream
2 tablespoons olive oil
1/4 cup dill, finely chopped, plus extra sprigs to serve
1 small garlic clove, finely chopped
Grated zest of 1 lemon, plus juice of 1/2 lemon
1/4 cup / 50g salted baby capers, rinsed, drained
2 cups rocket leaves, roughly chopped
200g Burren Smoked Irish Organic Salmon, sliced into thin strips
Cook pasta in a large saucepan of boiling salted water according to the instructions until tender. Add the asparagus for the last 2 minutes. Drain, refresh, then cool completely.
In the meantime, whisk the crème fraîche, olive oil, dill, garlic, lemon juice, half the zest and 2 tablespoons water together in a small bowl, then season and set aside.
When pasta is cooled down completely, toss with dressing, capers, rocket, remaining zest and smoked salmon. Serve with extra dill sprigs. Enjoy!