PASTA SALAD WITH BLACK OLIVES, BROAD BEANS AND FETA

SERVES 4

300g (10½oz) orecchiette pasta (or another pasta shape of your choice)

Finely grated zest and juice of 1 lemon

1 fat garlic clove, finely chopped 8 sun-dried tomatoes, finely chopped

6tbsp extra-virgin olive oil

100g (3½oz) black pitted olives, such as Italian Gaeta or Cerignola 4 spring onions, chopped

200g (7oz) baby broad beans 200g (7oz) feta cheese, cubed 50g (1¾oz) pine nuts, toasted A handful of basil and chives

Cook the pasta of your choice in a pan of salted boiling water according to packet instructions (normally around 9-10 minutes) until al dente.

Meanwhile, make the dressing. In a bowl, mix together the lemon zest, garlic, sun-dried tomatoes and olive oil. Add the lemon juice to taste.

Drain the cooked pasta then plunge into cold water and drain again. Stir into the dressing, to coat thoroughly. Gently fold in the olives, spring onions, broad beans and feta. Transfer to a serving dish and sprinkle with the pine nuts, basil and chives before serving.