Ingredient:
500 g (1 lb) pasta shells
Salt and black pepper
2 courgettes, sliced
125g (4 oz) French beans cut in half crosswise
2 oranges
375 g (12 oz) peppered smoked mackerel fillets
30 g (1 oz) walnut pieces
Dressing:
Juice of 1 orange
2 tbsp sunflower oil
1 tbsp walnut oil
2 tbsp chopped parsley
Method:
Cook the pasta shells in a large saucepan of boiling salted water for 8-10 minutes until just tender. Drain, rinse under cold running water, and drain again.
Cook the courgettes and French beans in another pan of boiling salted water for 4-5 minutes until tender. Drain, rinse, and drain again.
Peele and segment the oranges and set aside. Remove the skin and any bones from the mackerel, then flake the flesh into large pieces.
Make the dressing: combine the orange juice, sunflower and walnut oils, and parsley, and season with salt and pepper.
Put the pasta, courgettes, French beans, orange segments, flaked mackerel, and walnut pieces into a large salad bowl. Add the dressing and toss gently so that the fish does not break up. Leave to chill in the refrigerator for at least 30 minutes before serving.
500 g (1 lb) pasta shells
Salt and black pepper
2 courgettes, sliced
125g (4 oz) French beans cut in half crosswise
2 oranges
375 g (12 oz) peppered smoked mackerel fillets
30 g (1 oz) walnut pieces
Dressing:
Juice of 1 orange
2 tbsp sunflower oil
1 tbsp walnut oil
2 tbsp chopped parsley
Method:
Cook the pasta shells in a large saucepan of boiling salted water for 8-10 minutes until just tender. Drain, rinse under cold running water, and drain again.
Cook the courgettes and French beans in another pan of boiling salted water for 4-5 minutes until tender. Drain, rinse, and drain again.
Peele and segment the oranges and set aside. Remove the skin and any bones from the mackerel, then flake the flesh into large pieces.
Make the dressing: combine the orange juice, sunflower and walnut oils, and parsley, and season with salt and pepper.
Put the pasta, courgettes, French beans, orange segments, flaked mackerel, and walnut pieces into a large salad bowl. Add the dressing and toss gently so that the fish does not break up. Leave to chill in the refrigerator for at least 30 minutes before serving.
