juice of 1 lemon
1 small lettuce, washed
1 bunch watercress, washed
15 g (1 tbsp) bran (optional)
225 g (8 oz) wholewheat pasta spirals
150 ml (1/4 pt) yoghurt
2,5 g (1/2 tsp) cumin
1/2 clove garlic, crushed
salt and freshly ground pepper
1 small lettuce, washed
1 bunch watercress, washed
15 g (1 tbsp) bran (optional)
225 g (8 oz) wholewheat pasta spirals
150 ml (1/4 pt) yoghurt
2,5 g (1/2 tsp) cumin
1/2 clove garlic, crushed
salt and freshly ground pepper
method
Cook the pasta spirals for 10 - 12 minutes, drain, then rinse in cold water.
Allow to drain well in a colander.
Put the yoghurt into a bowl and mix in the cumin, crushed garlic and seasoning. Add a few drops of lemon juice.
Toss the pasta in the yoghurt dressing.
Arrange the drained lettuce and watercress in a salad bowl, sprinkle with lemon juice. Arrange the pasta in the centre of the bowl and sprinkle with the bran, if liked.
Allow to drain well in a colander.
Put the yoghurt into a bowl and mix in the cumin, crushed garlic and seasoning. Add a few drops of lemon juice.
Toss the pasta in the yoghurt dressing.
Arrange the drained lettuce and watercress in a salad bowl, sprinkle with lemon juice. Arrange the pasta in the centre of the bowl and sprinkle with the bran, if liked.
serving amount
serves 4
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