Everyday DELICIOUS

Kiwi Olivia Galletly, aka The Hungry Cook, shares her home-style dishes that are so full of goodness

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Harissa pasta salad

SERVES 5 AS A MAIN OR 8 AS A SIDE

400g small dried pasta

1 medium red onion, finely diced

4 garlic cloves, finely chopped

5 tablespoons olive oil

20g salted butter

200g cherry tomatoes

3 medium courgettes

1 teaspoon dried thyme

1 teaspoon smoked paprika

5 tablespoons spicy harissa paste

70g pine nuts

1 cup flat-leaf parsley, roughly chopped

¼ cup fresh mint leaves, roughly chopped

2 teaspoons lemon zest, finely grated

3 tablespoons lemon juice

Salt and freshly ground black pepper, to season

1 Bring a large pot of salted water to the boil. Add pasta and cook according to packet instructions until tender, about 9 minutes. Cook time will differ depending on type of pasta. Drain and set aside.

2 Fry onion and garlic in oil and butter on low heat for 10 minutes or until softened, stirring often.

3 Quarter cherry tomatoes and cut courgettes into small cubes.

4 Once onion has softened, add thyme and smoked paprika, frying briefly before adding harissa paste. Fry for 3 minutes, stirring regularly. Add courgette and fry for a further 5 minutes.

5 In a small frypan, dry-fry pine nuts until golden, shaking the pan regularly.

6 In a large bowl, combine pasta, chopped tomatoes, pine nuts and the fried ingredients. Add parsley, mint, lemon zest and juice, then season. Serve warm or cold.

Rich tomato & tortellini soup

SERVES 4