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Ingredients
Method
- 200g wholemeal penne
- 300g bio yoghurt or vegan alternative
- 4 tsp cider vinegar
- 2 tsp mustard powder
- 4 chopped spring onions
- 6 chopped celery stalks
- 1.5 x 400g tins of chickpeas, drained
- 30g raisins
- 2 red apples, chopped
- 12 walnut halves, slightly broken
- 8 iceberg lettuce leaves
- Cook the penne in salted boiling water until al dente. Meanwhile, make your dressing by mixing the yoghurt, mustard, spring onions, and vinegar. Stir in the celery, drained pasta, chickpeas, raisins, and chopped apple and nuts, and serve on a bed of crisp lettuce leaves. Delicious!
10 mins
4 serving
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