Turkey and goat's cheese pasta salad with tomato and ginger dressing

Step 1

Preheat the oven to 200°C. Place the tomatoes on a baking tray, drizzle with the extra oil, and season with sea salt and freshly ground black pepper. Roast the tomatoes for 5-7 minutes until the tomatoes just start to wilt.

Step 2

Meanwhile, cook the pasta according to packet instructions, then drain and refresh under cold water. Blanch beans in a saucepan of boiling salted water for 1 minute, then drain and refresh.

Step 3

Place half the roasted tomatoes in a blender with ginger, lemon juice, sugar and the olive oil, and blend until smooth. Season with salt and pepper.

Step 4

Place the drained pasta, blanched beans, remaining tomatoes, turkey and 2/3 cup basil leaves in a large bowl. Toss with half the dressing, then add the goat's cheese and carefully stir through. Divide among serving bowls, then drizzle with the remaining dressing and garnish with the remaining basil leaves.