Penne, mango and feta cheese salad with herb dressing
* 400 g (15 oz) Borges penne
* 1 packet of corn nuts
* 1 mango
* 200 g (7 oz) cubed feta cheese
* 2 pear tomatoes or similar
For the herb sauce:
* A small bunch of basil
* A handful of dried oregano
* A sprig of fresh thyme
* A few peppercorns
* A chilli pepper (optional)
* 250 ml (8½ US fl oz) Borges Extra light olive oil
Step by StepBlanch the basil leaves by plunging them first into boiling water and then into cold water. Dry them well, crush with the olive oil and pour into a glass bottle. Crush the peppercorns and add to the basil-flavoured olive oil, together with the dried oregano and a sprig of fresh thyme. Leave to marinate for a whole day and you’ll have a herb-flavoured olive oil to use with a thousand and one dishes.
Peel and cut the mango into small cubes. Peel, deseed and cube the tomatoes. Boil the penne following the instructions on the packet. Once cooked, wash with cold water and dress with the herb-flavoured olive oil. Mix with the cubed tomatoes and mangos, corn nuts and feta cheese.
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