Gnocchi alla norma
Napolina
Bring the flavours of Italy to your kitchen with gnocchi for dinner. Made with a delicious tomato, basil and aubergine sauce, it's a tasty midweek meal
Caprese salad with quinoa
Serves 4 as a side or 2 as a main
Easy
Prep:
No cook
Enjoy this colourful salad as a main meal, or side with grilled fish or chicken. With mozzarella, tomatoes and basil, it's full of the flavours of Italy
Skip to ingredients
- 6 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 x 150g cans Napolina drained quinoa
- 60g baby spinachshredded
- ½ cucumberdiced
- small bunch of basilleaves torn
- 125g buffalo mozzarelladrained and sliced
- 3 large vine tomatoesat room temperature, sliced
Nutrition: Per serving (4)
- kcal358
- fat25g
- saturates7g
- carbs21g
- sugars5g
- fibre5g
- protein11g
- salt0.4g
Method
step 1
Whisk the oil and vinegar with some salt and pepper in a small bowl. Tip the quinoa into another bowl, stir in the spinach, cucumber and half the basil. Mix in half the dressing and tip onto a serving platter.
step 2
Top the salad with the mozzarella, tomatoes and remaining basil leaves. Grind over some black pepper and drizzle with the rest of the dressing.
