One-Pot Tomato, Rocket and Feta Pasta

Thinly slice half the onion into rings and set aside. Finely chop remaining onion and crush garlic. Heat 40ml (2 tablespoons) olive oil in a medium, deep frypan with a lid over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 2–3 minutes or until onion is tender and translucent.

Finely grate and juice lemon. Dissolve stock cube in 435ml (1¾ cups) boiling water and add to the pan with cherry tomatoes, pasta and lemon rind. Season with salt and pepper and bring to the boil. Reduce heat to low, cover with a lid, and cook, stirring occasionally, for 13–15 minutes or until pasta is al dente and liquid has reduced to a slightly brothy sauce.

While pasta is cooking, place sliced onion in a large bowl with lemon juice, season to taste and stand for 5 minutes or until onion turns pink. Add 40ml (2 tablespoons) olive oil and set aside.

Thinly slice cucumber, chop lettuce and pick mint leaves from their stems. Place lettuce, half the mint, cucumber and half the rocket in the bowl with the onion and toss lightly to combine.

When pasta is ready, remove lid and crumble in ½ the feta, scatter with parmesan and remaining rocket and stir to just combine.

Top pasta with remaining feta and mint and serve with the salad.