1 Tbsp extra virgin olive oil
2 fresh corncobs, cooked
2 roasted red peppers (you can use the roasted bottled ones)
3 spring onions, sliced
2 gherkins, roughly chopped
1 Tbsp capers, roughly chopped
2 Tbsp Italian parsley, roughly chopped
1 Tbsp dried dill, finely chopped
Fine sea salt and freshly ground black pepper to taste
For the dressing
1 large lemon, juiced
2 Tbsp extra virgin olive oil
1 Tbsp pomegranate molasses
1 tsp harissa (more if you want it extra spicy)
1 small clove garlic, crushed
Fine sea salt and freshly ground black pepper
Method
- Cook the pasta according to the packet instructions until al dente. It won’t hurt for the pasta to be slightly more cooked than if you were serving it hot. Drain, toss with 1 tablespoon of olive oil, and allow to cool.
- Slice the kernels off the cooked cobs. Add to the cooled pasta with all the other salad ingredients.
- Combine all the dressing ingredients in a jar and shake well. Pour over the salad and toss gently to combine.
Afterword
Boccoli is a twisted pasta shape. It’s on the shelf in most supermarkets but you can substitute spirals in this recipe.