For this type of salad we tend to use Pecorino - but we came across an interesting looking cheese in the supermarket called YORKSHIRE FETTLE. We thought we would give this a try, as it's a crumbly, feta style cheese. We weren't disappointed - and a little went a long way.
You can buy a ready made dressing, or make your own. We tend to make a few servings of our favourite (lemon & mustard) dressing and store in the fridge.
Here's how we made it.
Take a selection of green vegetables: asparagus, green beens, courgette and peas. Griddle (or boil briefly - 2 to 4 minutes), add a generous amount of spinach and combine with a couple of teaspoons of this lemon & mustard dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
handful of fresh mint, chopped (or half teaspoon of dried)
dash of honey to taste
salt and pepper
Whisk all the ingredients, apart from honey and salt/pepper.
Taste - then add honey to sweeten slightly and season.
Cook the dried pasta according to the instruction and add a teaspoon of the same dressing. Assemble on the plate and crumble or, as we did, roughly grate the cheese to finish.
We used around 35g of cheese per person and 50g (dried) pasta - giving us a very filling pasta and cheese salad under 500 calories.
REMEMBER: We all have a calorie allowance - do you know yours?
We began our weight loss journey in January 2011 - and began our blog in June 2011. Here's a link to the first post. (here's the link).
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