Avoid suspicion from the vegetable police by smuggling carrot and zucchini into this saucy macaroni. Cooked in one pot and full of rich flavour from lamb mince and feta, any nutrients will be happily devoured and enjoyed undetected. This recipe makes a generous serving, so save some for lunch the next day.
Heat 2 teaspoons oil in a deep frypan over medium-high heat. Add lamb mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden brown. While lamb is cooking, continue with step 2.
Boil the kettle in preparation for step 4. Using a box grater, coarsely grate carrot, zucchini and eschalot.
Add grated vegetables and a pinch of salt and pepper to lamb and cook for a further 3–4 minutes or until softened. Add tomato paste and cook for 30 seconds or until caramelised.
Dissolve stock cube in 500ml (2 cups) cups boiling water and add to pan with pasta and tomatoes. Bring to a simmer, reduce heat to medium, and cook, stirring occasionally, for 8–10 minutes or until pasta is cooked and most of the liquid has been absorbed. Season to taste with salt and pepper. While pasta is cooking, continue with step 5.
Place remaining olive oil, red wine vinegar, salt and pepper in a bowl big enough to fit the salad leaves and stir to combine. Add salad leaves and toss to coat.
Divide pasta between bowls and crumble over feta. Serve with salad.