Hot Smoked Salmon & Burrata Pasta Salad

Serves 4

Time 15 minutes

Ingredients

100g trottole pasta

2 tbsp extra virgin olive oil

2 tsp lemon zest

¼ cup lemon juice

3 tsp honey

2 tsp wholegrain mustard

1 bunch asparagus, cut into 4 cm lengths

150g sugar snap peas, halved on the diagonal

2 small zucchini, peeled into ribbons

80g baby rocket

300g hot smoked salmon, skin removed, flaked into large chunks

150g burrata

2 tbsp pepitas, toasted

2 tbsp baby capers, rinsed, drained (optional)

1 cup dill sprigs

Micro herbs, to serve (optional)

Method

Cook trottole pasta until al dente.

Combine oil, lemon zest and juice, honey and mustard in a screw-top jar. Season and shake well to combine.

Place asparagus, sugar snaps and zucchini in a large bowl and blanch with boiling water for 2-3 minutes. Rinse under cold water and drain well.

On a serving platter arrange baby rocket, blanched vegetables, salmon and trottole pasta. Drizzle with dressing, season and toss gently to coat. Sprinkle with pepitas, capers (if using) and herbs, Pop the burrata on the top and serve with lemon wedges.