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!

Serves 4

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

Cracked pepper

Method:

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.

Serves 4

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