• 350g cherry tomatoes (we used vine-ripened)
  • 1/2 cup (125ml) olive oil, plus extra to drizzle
  • 400g spiral pasta
  • 200g thin green beans, trimmed
  • 2cm piece ginger, peeled, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon Low GI sugar
  • 3 cups (480g) shredded cooked chicken
  • 1 cup basil leaves, torn if large
  • 150g feta, crumbled


  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.
  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.
  3. Place half the roasted tomatoes in a blender with Low GI sugar, ginger, lemon juice and the olive oil, and blend until smooth. Season with salt and pepper.
  4. Place the drained pasta, blanched beans, remaining tomatoes, chicken and 2/3 cup basil leaves in a large bowl. Toss with half the dressing, then add the feta cheese and carefully stir through. Divide among serving bowls, then drizzle with the remaining dressing and garnish with the remaining basil leaves.