Print Recipe Black squid-ink pasta with anchovies and olives Serves: 4 Cooking Time: 30 minutes Ingredients 500g black squid-ink pasta (dried or fresh – adjust cooking times to suit) 100g butter juice of 1 lemon 5ml (1 tsp) freshly cracked black pepper 16 – 20 anchovy fillets, chopped 200g black Kalamata olives, pitted small handful
This roast butternut, apple and feta salad with mint and pomegranate dressing is the perfect summer salad to add to your daily food repertoire, not only is it incredibly light and fresh but the additions of mint and pomegranate turn the whole dish into summer in a bowl.