Chicken and watercress pasta salad
500g large pasta shells
180g green beans, trimmed, sliced lengthways
240g frozen peas
480g shredded barbecued chicken
160g trimmed watercress
Flat-leaf parsley, a few sprigs
60g flaked almonds, roasted
For lemon and watercress dressing, blend together:
80g trimmed watercress
Flatleaf parsley sprigs, a handful
2 tbsp finely grated lemon rind
1 tbsp lemon juice
160ml extra virgin olive oil
2 tbsp white wine vinegar
Salt and pepper, to taste
Cook pasta in a large saucepan of boiling water for a minute less than packet instructions, or until pasta is slightly firmer than al dente.
Drain, rinse under cold running water. Drain.
Steam beans and peas separately until vegetables are just tender; drain.
Refresh in a bowl of iced water; drain, then transfer to a large bowl.
Add pasta, chicken, watercress and parsley to the bowl; toss gently to combine.
Place salad on a large serving platter; top with almonds.
Drizzle with dressing and serve.