CURRY NOODLE SALAD
Good old dried-fruit roll creates a different dimension in this pasta salad. Snack on leftovers the next day.
(enough for 4)
250 g of pasta of your choice salt and black pepper to taste 1 packet (100 g) almond flakes 1 green apple
2 celery sticks
1 green pepper
40 g mango or peach dried-fruit roll
FOR THE CURRY SAUCE
½ cup mayonnaise
½ cup Greek yogurt 2 tablespoons honey 1½ tablespoons curry powder ½ teaspoon turmeric 2 tablespoons peach chutney 1 tablespoon fresh lemon juice
1 Cook the pasta according to the instructions on the packet. Drain and set aside.
2 Mix together all the ingredients for the sauce and stir it through pasta while still warm. Taste and flavour with salt and black pepper to your liking. Set it aside to cool.
3 Dry fry the almonds till slightly coloured – keep an eye on them as nuts burn very quickly and become bitter. Set aside the roasted almonds.
4 Slice the apple, celery, pepper and fruit roll into
5 mm squares and stir them through the cooled pasta. Sprinkle the roasted almonds on top.
go! Drive & Camp says To prevent the apple cubes from colouring, squeeze the juice of a lemon over them before mixing through the salad.
Curry noodle salad