Healthy summer recipe for 4 people, takes only 12 mins; recipe has wholemeal penne, bio yogurt, sherry vinegar, english mustard powder, spring onions, celery sticks, chickpeas, raisins, apples, walnut halves and iceberg lettuce.
Apple & penne slaw with walnuts
Course: Healthy summer
Servings
4
servings
Prep time
15 mins
Ingredients
- Wholemeal Penne: 200g wholemeal penne
- Bio Yogurt: 2 x 150g pots bio yogurt
- Sherry Vinegar: 4 tsp sherry vinegar
- English Mustard Powder: 2 tsp English mustard powder
- Spring Onions: 4 spring onions, finely chopped
- Celery Sticks: 6 celery sticks (320g), finely chopped
- Chickpeas: 400g and 210g cans chickpeas, drained
- Raisins: 30g raisins
- Apples: 2 apples
- Walnut Halves: 12 walnut halves (35g), broken up
- Iceberg Lettuce: 8 crisp lettuce leaves from an iceberg lettuce
Directions
- Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions.
- Add the celery, penne, chickpeas and raisins to the dressing and stir until everything is well coated. If you're following ourHealthy Diet Plan, chop 1 apple and add to half the salad with half the nuts and serve with half of the crisp lettuce leaves, either as a base or as wraps. Chill the remainder for up to three days, then add the apple, nuts and lettuce on the day you're eating it. If you do it ahead, the nuts will soften and the apples will turn brown.
