Prep: 10 mins | Cook: 40 min | Serves: 4

Ingredients

2 Tsp. extra virgin olive oil
3 brown onions, thinly sliced
1/4 cup balsamic vinegar
1/3 cup EQUAL SPOONFUL
1 red capsicum, halved, seeded
350g linguine pasta
100g low fat feta, crumbled
200g cherry roma tomatoes, quartered
80g baby rocket leaves
2 Tbsp. basil leaves
60mL salt reduced chicken stock
Sea-salt flakes and freshly ground black pepper, to season
Extra basil leaves, to garnish
Extra rocket leaves, to garnish

Method

1. Heat oil in a large frying pan over medium-high heat. Add onions, vinegar and EQUAL SPOONFUL and cook over a medium heat for 20 minutes, stirring occasionally until Onion has caramelised.

2. Preheat oven grill to high. Arrange Capsicum on a lightly oiled oven tray, skin side up. Grill for 15 minutes or until skin blisters and blackens. Transfer to a large bowl and cover with plastic wrap. Set aside for 15 minutes until cool enough to handle. Peel off blacked skin and remove seeds. Discard skin and seeds. Thinly slice Capsicum into thin strips.

3. Cook pasta in a large saucepan of boiling salted water following packet instructions until al dente. Drain well and return to saucepan off the heat. Add caramelised onions, feta, tomatoes, rocket, basil and stock and toss to combine. Season with salt and pepper. Serve immediately garnished with extra basil and rocket.