Prep: 10 mins | Cook: 10 min | Serves: 6

Ingredients

400g spaghetti
60g baby rocket leaves
200g bocconcini, drained, torn
1/4 cup mint leaves, to serve
2 Tbsp. extra virgin olive oil, to drizzle
Sea-salt flakes and freshly ground black pepper, to season

Sweet Herd Salsa

1 long green chilli, chopped
3 green shallots, chopped
1 cup mint leaves
1 cup flat leaf parsley leaves
2 Tbsp. EQUAL SPOONFUL or 4 EQUAL SACHETS
1/4 cup extra virgin olive oil
Zest and juice of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season

Method

1. To make salsa, put all salsa ingredients in the bowl of a food processor and pulse until finely chopped. Season with salt and pepper. Set aside.

2. Cook spaghetti in a large saucepan of boiling salted water, following pack instructions, until al dente. Drain well and return to pan off the heat. Add salsa, rocket and bocconcini and toss well to coat. Season with salt and pepper.

3. Arrange spaghetti on serving plates. Top with mint leaves and drizzle with oil. Serve.

*CHEF'S TIP - Bocconcini can be substituted with feta or cheese of preference.