[vc_row][vc_column][vc_column_text]When you choose to have a ‘no meat’ day, here’s a great lunch option. This recipe serves 2. [vc_empty_space height=”20″][mkdf_accordion style=”boxed_accordion”][mkdf_accordion_tab icon_pack=”” title=”Ingredients”][vc_column_text]80g whole wheat pasta
16 cherry tomatoes, halved
½ tsp dried oregano
½ tsp dried thyme
Salt and black pepper, to taste
2 small handfuls baby spinach leaves
2 small handfuls rocket leaves
½ small red onion, thinly sliced
150g tinned butter beans, drained and rinsed
2 tsp balsamic vinegar
1 tsp Dijon mustard [mkdf_accordion_tab icon_pack=”” title=”Method”][vc_column_text]
Preheat the oven to 200 C and line a baking tray with baking paper.
Fill a large pot with water, add a pinch of salt and bring to boil. Add pasta and cook until al dente. Drain and set aside to cool.
Place the tomatoes, cut side up, on baking tray and lightly drizzle with olive oil or oil spray. Sprinkle over dried herbs, salt and pepper. Bake in oven for 10-15 minutes or until soft and set aside to cool.
To make the dressing, whisk vinegar, mustard and ¼ cup of water together in a small bowl.
To serve, place the pasta, tomatoes, greens, onion and butter beans in a serving bowl. Drizzle over dressing and toss lightly to combine.
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