Prawn and chickpea Braai Pasta Salad

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Ingredients

• 350g ditalini pasta
• 1/4 cup (60ml) extra virgin olive oil
• 300g peeled green prawns, chopped
• 1/4 cup (65g) ’nduja (spreadable spicy salami – from good grocers)
• 2 tsp runny honey
• 2 tsp sherry vinegar
• 400g canned chickpeas, rinsed, drained
• 1 baby fennel, cut into thin matchsticks

TO SERVE

• Mache leaves (substitute baby spinach)
• Dill sprigs

Directions

1. Cook the pasta according to packet instructions. Drain and rinse under cold running water.
2. Meanwhile, heat 1 tbs oil in a frypan over high heat. Add prawn and cook, stirring occasionally, for 2-3 minutes or until cooked through. Transfer to a bowl.
3. Heat remaining 2 tbs oil in frypan over high heat. Add ’nduja and cook, breaking up with a wooden spoon, for 2 minutes or until cooked through.
4. Transfer to a large bowl with honey and vinegar, and stir to combine.
5. Toss pasta and chickpeas through ’nduja mixture. Transfer to a large serving plate, top with fennel and scatter with prawns, mache and dill to serve.