This is a really great summer dish to share with your friends. Can be cooked using salmon or even cooked prawns if you like, kingfish or even chicken works well. Very easy to prepare, quick, delicious and perfect for spring/summer.
For the dressing, combine all the ingredients in a medium bowl and season with salt and pepper. Set aside.
Cook pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain.
Place the salmon, chilli, capers, parmesan, parsley and rocket in a large bowl. Add the hot pasta and toss to combine. Pour over the dressing and gently mix to combine. Sprinkle with extra parmesan and serve immediately.
This dish is the perfect combination of Australian native ingredients and classic Italian tradition. I’ve marinated the tomatoes in Warndu’s delicious wattleseed balsamic vinegar and native thyme oil, topping both with stracciatella cheese. Warndu uses this country’s native plants, nuts, seeds and proteins and each of these will create meaningful meals, meals that are local and seasonal in the true sense of words.
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.