Pasta salad with yoghurt-basil dressing

Ingredients

For meat:

• 500 g turkey breast
• 1 leek (white part)
• 2 carrots
• 2 tomatoes
• 2-4 tablespoons olive oil
• 2 teaspoons sweet paprika
• 1 teaspoon dried thyme or rosemary
• salt, pepper

For the salad:

• 240 g pasta (penne, fusilli, farfalle...)
• 100 g of dried tomatoes in oil
• 4 handfuls of baby spinach
• 2-4 tablespoons olive oil (ideally from tomatoes)

Yogurt topping:

• 300 g Greek yoghurt
• juice and zest of 1 lemon
• 2 garlic cloves (crushed)
• fresh basil (about 2 handfuls)
• salt, pepper

Optional:

• 40 g of toasted pine nuts or almonds for a stronger flavour

Method

1. Roast turkey: salt, pepper, sprinkle with paprika and herbs. Place them in a roasting tin with the chopped leeks, carrots and tomato. Drizzle with olive oil and a little water. Bake at 175 °C for about 60 minutes until the meat is tender and can be easily sliced or torn into strands.
2. Cook the pasta according to the instructions on the package, drain and let cool.
3. Topping: add Greek yogurt to a blender with lemon juice, zest, garlic, basil, salt and pepper. Blend until smooth (it's a good idea to add an ice cube if you're eating the salad right away). The garlic can be omitted and a lighter dressing can be made for the next day's boxes.
4. To assemble the salad: add pasta, shredded meat, fresh spinach, chopped sun-dried tomatoes, cherry tomatoes and drizzle lightly with tomato oil. Stir in the dressing and add the toasted nuts to taste.