This is a delicious little number you can whip up in a flash. Any leftovers can be taken to work for lunch the next day. Thanks Saskia!
You Will Need:
250 g spaghetti pasta
210 g tinned salmon bones removed
1 spring onion sliced
12 sundried tomatoes chopped
16 olives halved
50 g feta diced/crumbled
2 tbsp olive oil – I use the oil from the jar of sundried tomatoes
1/2 cup fresh herbs: basil, dill, oregano, marjoram – chopped
Cook the spaghetti as per packet instructions, rinse under hot water and drain well.
Combine pasta, salmon, spring onion, sundried tomatoes, olives, feta and oil in a large bowl and toss together.
Sprinkle with the chopped herbs and give it one final mix around.
Transfer into serving bowls and finish with cracked pepper.