2. Prepare the salad dressing:
Combine the onion, capers and
cherry tomatoes. Beat together
the lemon juice, olive oil and
sunflower oil and season with salt
and freshly ground black pepper.
Add to the cherry tomato mixture.
3. Preheat the oven. Remove
the fillet from the marinade and
place on an oven rack. Roast for
20 minutes and allow to cool. Cut
the fillet into thin slices.
4. Cook the pasta according to
the instructions on the packaging
until al dente. Drain the pasta
and add the salad dressing. Once
cold, add the remaining salad
ingredients. Arrange the fillet
slices on top and serve.
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