Name: Pasta salad with fillet, Gorgonzola and rocket
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 500.00 g pasta penne; 3.00 rocket; 250.00 g gorgonzola cheese crumbled; 200.00 g peppadews shredded; 200.00 ml soy sauce; 1.00 red chilli; 6.00 garlic large cloves; 1.20 kg beef fillet; 30.00 ml capers finely chopped; 250.00 g cherry tomatoes finely chopped; 30.00 ml lemon juice fresh; 150.00 ml fresh chillies 573; 150.00 ml sunflower oil

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Ingredients (13)

500.00 g	pasta — penne
3.00	rocket
250.00 g	gorgonzola cheese — crumbled
200.00 g	peppadews — shredded

Marinade: olive oil

200.00 ml	soy sauce
1.00	red chilli
6.00	garlic — large cloves
1.20 kg	beef fillet

Salad Dressing: onion, finely chopped

30.00 ml	capers — finely chopped
250.00 g	cherry tomatoes — finely chopped
30.00 ml	lemon juice — fresh
150.00 ml	fresh chillies — 573
150.00 ml	sunflower oil

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Method:

Oven temperature: 220°C
1. Prepare the marinade: Combine
all the marinade ingredients and
rub thoroughly into the fillet. Leave
to marinate for as long as possible.

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.