CURRY NOO­DLE SALAD

Salad days

Go! Camp & Drive - - CAMP FOOD -

Good old dried-fruit roll cre­ates a dif­fer­ent di­men­sion in this pasta salad. Snack on left­overs the next day.

In­gre­di­ents

(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

Here’s how

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

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