Roasted loin and lupin salad
- 3 slices Sliced roasted loin HM Caneira, cut in thin strips;
- 150 g penne;
- 1 carrot, grated;
- 50 g lupins, without the skins;
- 100 g Mozzarella, cut into small pieces;
- 2 tablespoons pesto (in a jar);
- 1 tablespoon chopped coriander.
Cook the pasta according to the package instructions. Drain and run under cold water.
In a salad bowl, toss all the ingredients. Season with the pesto and toss again. Garnish with the coriander.