FENNEL, BANANA, & FUSILLI SALAD WITH ORANGE YOGURT DRESSING
SERVES 1 LARGE OR 2 SMALL PORTIONS
FOR THE SALAD
1 cup (100 g) fusilli pasta
sea salt
1 fennel bulb.
1 large banana
1/2 apple
FOR THE DRESSING
3/4 cup (200 g) soy yogurt, or other
plant-based yogurt
6 tbsp. orange juice
2 tbsp. extra virgin olive oil
3 tbsp. orange vinegar, or white wine or herb vinegar
1/2–1 heaped tbsp. mild curry powder
1 1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1⁄3 cup (50 g) pine nuts
small bunch of parsley
squeeze of lemon juice
NUTRITIONAL VALUES
Calories: 516kcal
Fat: 18.4g (2.6g S.Fat)
Carbs: 84g
Protein: 13.2g
Sugar: 26.3g
Sodium: 498mg
METHOD
To make the salad, cook the fusilli in salted water according to package directions (usually 8–10 minutes). Meanwhile, remove the fennel's tough core, cut off the stalks, and finely grate the bulb. The banana should be peeled and sliced. Peel the apple, remove the core, and finely grate it. Drain the pasta in a colander and rinse with cold water to stop the cooking process, then drain once more. Incorporate the fennel, banana, and apple.
In a small bowl, combine the yoghurt, orange juice, oil, vinegar, curry powder, salt, and pepper for the dressing. In a dry pan, toast the pine nuts until golden brown, then set aside to cool. Remove the leaves from the parsley stalks and finely chop them. Toss the pasta with the dressing, pine nuts, and parsley. Add lemon juice to taste, as well as salt and pepper to taste.
In a small bowl, combine the yoghurt, orange juice, oil, vinegar, curry powder, salt, and pepper for the dressing. In a dry pan, toast the pine nuts until golden brown, then set aside to cool. Remove the leaves from the parsley stalks and finely chop them. Toss the pasta with the dressing, pine nuts, and parsley. Add lemon juice to taste, as well as salt and pepper to taste.
