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Method
Step 1
Preheat oven to 200°C. Place the pita on a baking tray. Brush with 2 tsp oil. Bake for 6 mins or until crisp.
Step 2
Meanwhile, cook the pasta following packet directions or until al dente. Refresh under cold water. Drain well.
Step 3
Heat remaining oil in a large non-stick frying pan over medium heat. Add the garlic and half the spring onion. Cook for 4 mins or until aromatic. Add the silverbeet and ½ cup (125ml) water. Cover and cook for 3-4 mins or until the silverbeet wilts. Set aside to cool slightly.
Step 4
Place the silverbeet mixture in a blender with the dill, lemon rind and half the fetta. Blend until smooth.
Step 5
Break the pita into large pieces. Place the pasta and zucchini noodles in a large bowl. Drizzle with dill mixture and gently toss to combine. Season. Top with the pita and remaining fetta.
Fresh and tasty, this pasta salad is guaranteed to brighten up the table.
Method
Step 1
Preheat oven to 200°C. Place the pita on a baking tray. Brush with 2 tsp oil. Bake for 6 mins or until crisp.
Step 2
Meanwhile, cook the pasta following packet directions or until al dente. Refresh under cold water. Drain well.
Step 3
Heat remaining oil in a large non-stick frying pan over medium heat. Add the garlic and half the spring onion. Cook for 4 mins or until aromatic. Add the silverbeet and ½ cup (125ml) water. Cover and cook for 3-4 mins or until the silverbeet wilts. Set aside to cool slightly.
Step 4
Place the silverbeet mixture in a blender with the dill, lemon rind and half the fetta. Blend until smooth.
Step 5
Break the pita into large pieces. Place the pasta and zucchini noodles in a large bowl. Drizzle with dill mixture and gently toss to combine. Season. Top with the pita and remaining fetta.
