Serves: 6I generally avoid pasta salads as I find them a bit insipid, but this one is a delicious exception. For a grander salad, panfried scallops, prawns or a mixture can be used instead of fish.

300g short pasta (I used Rustichella Casareccia)
200g green beans, stalk ends removed, beans sliced in half on the diagonal
olive oil for frying
600g skinned and boned white fish fillets (I used John Dory), cut into 3cm-4cm pieces
cornflour for dusting
zest of 1 lemon, cut into strips
200ml plain unsweetened yoghurt
1 tablespoon lemon juice
1 clove garlic, finely chopped
3 tablespoons finely sliced mint leaves
2 tablespoons wholegrain mustard

Cook the pasta in well-salted boiling water until al dente. Drain and cool under cold running water then drain well.

Cook the beans in boiling salted water for 2 minutes. Drain and cool under cold running water then drain well.

Heat about 1cm of oil in a large frying pan over moderate heat until hot but not smoking.

Lightly dust the pieces of fish with cornflour. Fry in batches for 2 minutes on each side or until golden and just cooked through. Drain on kitchen paper and set aside to cool.

Put the pasta, beans, fish and lemon zest in a large bowl or transportable container.

Put the yoghurt, lemon juice, garlic, mint and mustard in a small bowl and mix well. Taste and season with salt and freshly ground black pepper then pour over the pasta mixture and toss gently to combine. Store in the fridge.