Yogurt-dressed pasta salad

Ingredients

For 2 servings

• •50 g sundried tomatoes roughly chopped, plus 2 tbsp of the oil
• •2 garlic cloves crushed
• •1 c. à café dried chilli flakes
• •150 g leftover traybake lamb kebab roughly chopped (see step 1)
• •175 g small pasta (we used trofie)
• •150 g Greek-style natural yogurt or leftover yogurt sauce (see lamb kebab recipe below)
• •0.5 c. à soupe pomegranate molasses
• •0.5 lemon zested
• •3 sprigs mint leaves picked and finely chopped
• •0.5 c. à café ground cumin
• •75 g green olives roughly chopped
• •200 g leftover salad (see below)

Method

1. 1.Drizzle the oil from the sundried tomatoes into a pan over a medium-low heat and stir in the garlic and chilli flakes. Cook for 1-2 mins then mix in the lamb, coating it in the oil. Fry for 4-5 mins to warm through.
2. 2.Meanwhile, cook the pasta following pack instructions, then drain and rinse in some cold water. Set aside to cool slightly. Mix the yogurt, molasses, lemon zest, mint and cumin then season to taste. Stir in the sundried tomatoes, olives and the leftover salad. Divide the pasta between your plates, top with the yogurt and the lamb, then drizzle over the oil from the pan to serve.