Name: Tortellini and ribbon-vegetable salad with lemon dijon dressing
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 3 medium carrots (360g); 3 medium zucchini (360g); 2 medium fennel bulbs (600g); 1 medium red onion (170g); 375 gram spinach and ricotta tortellini; 2 tablespoon coarsely chopped fennel-frond tips; 200 gram feta cheese, crumbled; Lemon dijon dressing; 2 teaspoon dijon mustard; 2 teaspoon sugar; 1/2 cup (125ml) lemon juice; 1/4 cup (60ml) olive oil

Ingredients

3 medium carrots (360g)

3 medium zucchini (360g)

2 medium fennel bulbs (600g)

1 medium red onion (170g)

375 gram spinach and ricotta tortellini

2 tablespoon coarsely chopped fennel-frond tips

200 gram feta cheese, crumbled

Lemon dijon dressing

2 teaspoon dijon mustard

2 teaspoon sugar

1/2 cup (125ml) lemon juice

1/4 cup (60ml) olive oil

Method

1.Using sharp knife, V-slicer or mandoline, slice vegetables thinly; place in large heatproof bowl. Cover with boiling water; stand 30 seconds, drain. Rinse under cold water; drain.

2.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

3.To make lemon dijon dressing, combine ingredients in screw-top jar; shake well.

4.Place vegetables and pasta in large bowl with fennel tips, cheese and dressing; toss gently to combine.

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Ingredients

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