Yogurt-dressed pasta salad

• sundried tomatoes↗50g g

  roughly chopped, plus 2 tbsp of the oil

• garlic cloves↗2

  crushed

• dried chilli flakes↗1 tsp tsp
• leftover traybake lamb kebab150g g

  roughly chopped (see step 1)

• pasta↗175g small g

  (we used trofie)

• Greek-style natural yogurt↗150g g

  or leftover yogurt sauce (see lamb kebab recipe below)

• pomegranate molasses↗½ tbsp tbsp
• lemon↗½

  zested

• mint↗3 sprigs

  leaves picked and finely chopped

• ground cumin↗½ tsp tsp
• green olives↗75g g

  roughly chopped

• leftover salad200g g

  (see below)

Step-by-step instructions

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.