Healthy Vegan - Spring Onion Salad Dressing for Pasta

Gusts of 80 mph winds last night and the early hours of the morn kept us on edge as we slipped between sleep and being awake.

We heard smashing glass and imagined that our greenhouse was gone. We heard the slamming and pounding of  rain on the window panes and feared dislodged slates from the roof.  We heard the wind howling in rage; and feared that the big tree behind our house may fall and cause our home some damage and there was nothing we could do.  It all sounded a lot worse than it actually was.  Yes there were smashed glass panes and it will be frustrating for D, as it is every year he has to patch it together, but thankful it was not worse. The tree behind our house is strong and home to many birds.  I hope it withstands the battering of climate change. as for the greenhouse, - I always wonder will we ever live in a place where the greenhouse withstands mother natures torment.  I say this as every year, no matter where we have lived our greenhouse has been damaged by the natural elements.


 It has also been a busy week of sorts with lots happening around us, including the sad loss of a long term good friend who has been taken away us, but moreso from his partner and children far too young.

 Work for me has also changed and I have to get used to commuting over 1 hour to get to work on the train and then back home.  The working days will be long, so I will need to be more a lot more organised and make the most of the time that we do both have off.
Making food for the working week ahead is part of that.  It was whilst flicking through Hugh Fearnley-Whittingstall newest cookbook Much More Veg at the library last week that I inspired to make a variation of his Spring Onion Dressing recipe for pasta salad, as we had very little in the refrigerator.  

 It is not the most exciting of pasta salads, but it filled a hungry gap.
Spring Onion Salad Dressing for Pasta 
Ingredients
Cooked pasta for 2 - 3 people

 2 tablespoons flat leaf parsley, minced
1 teaspoon sumac
2 teaspoons capers, minced
Fresh lemon juice to taste
1 teaspoon mustard, preferably grainy
4 spring onion
2 tablespoons extra virgin oil
Salt and pepper to taste
Method Combine parsley, sumac, capers, lemon, mustard and olive oil 
Whisk well to combine
Then stir in the chopped spring onions
Taste and adjust seasoning including extra lemon juice if necessary
Stir through cooked pasta.

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