• 250g mafalda corta pasta
  • 2 peaches, stones removed and cut into 2cm pieces
  • 1 tbsp olive oil
  • 2 sweetcorn cobs
  • 12g chives, finely chopped
  • 14g mint, chopped
  • 100g low-fat Greek-style salad cheese
  • 100g baby leaf spinach
  • 2 spring onions, finely sliced
  • 100g pomegranate seeds
  • 35g hazelnuts, toasted and roughly chopped

For the salad dressing

  • 2 lemons, juiced
  • 2½ tbsp olive oil
  • 1 tsp Dijon mustard


  1. 1

    Bring a large pan of water to the boil and cook the pasta according to the instructions on the packet, adding the corn for the last 4 minutes. Remove the corn and set aside, then drain the pasta and run it under cold water to prevent it from sticking together.

  2. 2

    Meanwhile, heat a grill pan over a medium/high heat. Brush the peach pieces with the oil and add to the pan. Cook for 2 minutes on each side, until there are grill marks all over, then set aside. Add the sweetcorn to the same pan and cook until golden all over, then cut the corn from the cob and set aside.

  3. 3

    Stir the ingredients for the dressing together and season. Mix the pasta with the dressing in a large bowl with the herbs, corn, peaches, most of the cheese, the spinach, spring onions, half the pomegranate seeds and seasoning. Divide between 4 plates and top with the hazelnuts and remaining cheese and pomegranate seeds before serving. 

Nutritional Details

Each serving provides
  • Energy 2123kj 507kcal 25%
  • Fat 20.0g 29%
  • Saturates 4.2g 21%
  • Sugars 12.0g 13%
  • Salt 0.61g 10%

% of the Reference Intakes

Typical values per 100g: Energy 607kj/145kcal

Each serving provides

59.1g carbohydrate 8.9g fibre 18.2g protein

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