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Summer Ribbon Salad
- RECIPE MAKES: 4 servings
- PREP TIME: 10 minutes
- COOK TIME: 15 minutes
Method
step 1
Cook the Mevalia Fusilli for 8-9 minutes in boiling water, drain and set aside to cool.
step 2
Blanch the green beans and baby sweetcorn, refresh in cold water and drain.
step 3
Place the watercress on a platter, top with the remaining ingredients arranging attractively, slicing the baby sweetcorn lengthways first.
step 4
Place the oil, honey, vinegar into a bowl and mix well with the Mevalia Fusilli.
step 5
Mix the salad with the pasta just before serving, season.
Hints and tips: Use a potato peeler to achieve thin strips of vegetables, or alternatively slice thinly with a knife.
Blanching: Boil the vegetables for 30 seconds to 2 minutes in slightly salted water, drain and put into ice cold water before draining again, this stops the cooking process.
Ingredients
- Ingredients for the salad
- 80 g Mevalia Fusilli
- 8 Green beans
- 4 Baby sweetcorn
- 35 g Watercress
- 1 Carrot
- 6 Halved baby plum tomatoes,
- ½ Small courgette
- ½ Finely sliced, small red onion,
- 75 g Blueberries
- 60 g Diced, Violife feta cheese
- Ingredients for the dress
- 15 ml Extra virgin olive oil
- 10 ml Clear honey
- 5 ml Red wine vinegar
- Salt and pepper
Table
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