FOOD AND WINE
Compiled by: Gilda Narsimdas
Budget beaters I
f you’re watching your
Ingredients
budget closely, but still
• 2 cups pasta (macaroni,
want to eat as healthy
as possible, look no further.
We’ve rounded up some delicious, nutritious and easy to prepare meals for you and your family. These options are full of goodness and go a long way with leftovers for lunch.
Tuna pasta salad (serves 2 as a main or 4 as a side)
30
curls or elbows)
• 2 small cans of your favourite tuna (or fresh, baked fish)
• 8-10 green olives (pitted)
Cook the pasta in salted
• A handful of baby spinach or rocket leaves • Boiled eggs cut in wedges or halves
minced sliced • ½ large bell pepper or
Layer the pasta with the bles and place the tuna, boiled eggs and baby
• 1 small clove of garlic
spinach or rocket on the
• ¼ tsp coarse salt
top. Make the vinaigrette:
• 4 tbsp olive oil • 1 tbsp red wine vinegar
• sliced cucumber
towel.
dressing
cut in small dice tomatoes
cold water. Dry on a clean
For the vinaigrette
several colourful minis, • 5-7 quartered baby
water. Drain and rinse in
various prepared vegeta-
• ½ medium red onion, • 6 spring onions, thinly
Instructions:
or plain vinegar • Pinch of thyme
Mince the garlic and then add them to a mortar with a pinch of coarse salt and thyme and turn into
Public Sector Manager • November 2021
