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
- Spring Onions: 4 spring onions, finely chopped
- Iceberg Lettuce: 8 crisp lettuce leaves from an iceberg lettuce
- Sherry Vinegar: 4 tsp sherry vinegar
- Bio Yogurt: 2 x 150g pots bio yogurt
- Raisins: 30g raisins
- Chickpeas: 400g and 210g cans chickpeas, drained
- Apples: 2 apples
- Wholemeal Penne: 200g wholemeal penne
- English Mustard Powder: 2 tsp English mustard powder
- Celery Sticks: 6 celery sticks (320g), finely chopped
- Walnut Halves: 12 walnut halves (35g), broken up
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.
