Another family favourite - easy, healthy and yummy. The original recipe uses 200g halved grape tomatoes, but I substitute in the capsicum to accommodate a fussy husband - so use whichever you prefer (or both!)
Ingredients:
400g sweet potato, peeled, cut into 2cm pieces
Olive oil
1 cup dried risoni pasta
1 capsicum
425g can tuna, drained
75g baby rocket
1/4 cup French dressing
Method:
Preheat oven to 240 degrees or 220 fan-forced. Line a baking tray with baking paper. Put sweet potato on tray and drizzle with oil. Bake for about 20 minutes until golden. (I also roast the capsicum with the sweet potato, but if you use the grape tomatoes, just add them in fresh).
Meanwhile, cook pasta in a saucepan of boiling water for 10 minutes. Drain.
Place pasta, potato, capsicum, tuna and rocket in a bowl. Add dressing. Toss to combine. Serve.
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| Check out my fresh rocket from the garden! So tasty! |
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