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600g penne pasta, cooked, drained and cooled
¾ cup marinated roast red pepper, sliced
1-2 cups baby spinach
1/2 cup shaved or shredded Parmesan (not powdered)
3-4 pieces well-cooked bacon, diced
2-3 Tbsp homemade garlic aioli
2-3 Tbsp plain yoghurt
2-3 Tbsp basil pesto (homemade or store bought)
6 free-range egg yolks
50ml Italian white wine vinegar
3 garlic cloves
3 Tbsp whole-grain mustard
salt and pepper
750ml (about) olive or canola oil
Combine the aioli ingredients in a food processor, then slowly drizzle in 750ml of the oil until emulsified. Add a little cold water to lighten the texture or more oil to thicken. Keep refrigerated and use within 4 days.
To make the salad
Place all the ingredients in a large bowl. Gently fold through until the salad is mixed to the desired texture and consistency. Consume within 3 days of making.
Recipe provided by Cafe Mokha, Dunedin. Recipe requested by Rosie Joyce, Outram.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.