Crab & herb pasta salad

Ingredients

2 tomatoes, halved

300g fine angel hair pasta

¼ cup extra virgin olive oil, plus extra to serve

1 tbsp lemon juice

1 tsp grated lemon rind

Pinch dried chilli flakes

1 tbsp salted capers, rinsed

100g Mesclun*

1 tbsp torn basil leaves

2 tbsp torn flat-leaf parsley leaves

300g cooked fresh crabmeat

Method

Cook pasta in a *Calphalon One 22cm/7.6Lt Stockpot ¾ filled with boiling salted water, until al dente (approximately 2 minutes). Drain, rinse under cold running water and drain again. Place well drained pasta in a large bowl.

Whisk oil, lemon juice, lemon rind, chilli flakes and capers in a bowl and season with freshly ground salt and pepper.

Discard seeds and juice of tomatoes and finely chop. Lightly toss through pasta together with dressing, mesclun, basil, parsley and crabmeat.

Refrigerate for 20 minutes to allow pasta to absorb flavours before serving.

NOTE: * Mesclun is a mixture of young, small salad greens, especially baby lettuces such as mache, endive, oak leaf, and radicchio. Found in specialty stores and most supermarkets.

Serves 4

*Calphalon One 22cm/7.6Lt Stockpot. RRP $359.00