Directions
Cook the pasta in salted water (as per packet instructions) drain, cool and drizzle with olive oil to prevent sticking.
Snap the bottoms off the asparagus and drizzle with olive oil, coat each generously dukkah and grill to your liking.
Cool on a plate then chop each asparagus into 4cm pieces.
Mix into the pasta with the rocket and finish with small pieces of feta.
Recipe Note
A big thank you to Tim for creating this dish for us, a simply delicous salad perfect for summer!
