Recipe

Caesar Fusilli Salad

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Caesar Fusilli Salad

Fusilli pasta coated in mustard, worcestershire and lemon dressing, served with free-range chicken and baby spinach.




Ingredients to serve 2

  • ½ x lemon – zest & juice
  • 250g x chicken fillets
  • 150g x fusilli
  • 1 tsp x Dijon mustard
  • 4 tbsp x yoghurt
  • 1 tsp x Worcestershire sauce
  • 30g x hard cheese – grate finely
  • 1 x tomatoes – dice (½ cm)
  • 1 clove x garlic – peel, grate finely & chop
  • 40g x baby spinach – discard stalks
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 1 x lemon – zest & juice
  • 500g x chicken fillets
  • 300g x fusilli
  • 2 tsp x Dijon mustard
  • 8 tbsp x yoghurt
  • 2 tsp x Worcestershire sauce
  • 60g x hard cheese – grate finely
  • 2 x tomatoes – dice (½ cm)
  • 2 cloves x garlic – peel, grate finely & chop
  • 80g x baby spinach – discard stalks
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Fusilli: Place a pot on medium-high heat and add boiling water. When the water is at a rolling boil, add the fusilli pasta and cook for 12 minutes. You want it al dente, which is slightly chewy and translucent. Drain in a colander and rinse with cold water. Drizzle with a little olive oil to keep the pasta from sticking together.

Step 4

Dressing: Mix together Dijon mustard, lemon zest and juice, yoghurt, Worcestershire sauce and HALF the hard cheese. Season with salt and pepper and set aside.

Step 5

Chicken: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper, add to the hot pan and cook for 5 minutes, until lightly golden and cooked through.

Step 6

Fusilli mix: Mix the fusilli with the tomatoes and garlic, mix through the dressing and add the chicken.

Step 7

Serve the fusilli mix with the baby spinach and sprinkle with the REST of the hard cheese.