All-the-Greens Spelt Fusilli Salad by The Corner Plot
Ingredients
2 fresh sweetcorn (or 1 tin, drained)
250g Biona Organic Spelt White Fusilli
3 courgettes (yellow & green)
1 tin Biona Edamame beans, drained and rinsed
½ jar Biona Organic Bella di Cerignola Olives in Brine, drained and sliced
1 avocado, peeled and sliced
2 tbsp pistachios, chopped
The mother of all green dressings
4 tbsp Biona Cider Vinegar (with mother)
200ml Biona Avocado oil
25g fresh herbs (parsley, dill, basil leaves)
½ garlic clove
70g pistachios
Method
- Chargrill the sweetcorn in a hot dry pan (2-3 mins). Remove from the heat. Slice off the kernels when cool.
- Cook the spelt fusilli in salted water for 5 minutes, drain and place in a mixing bowl. Mix through 2 tbsp avocado oil and season to taste.
- Slice half of the courgettes into 1.5 cm coins, mix with 1 tbsp avocado oil and ½ tsp sea salt. Chargrill until coloured (about 2 mins). Remove and add to the pasta.
- Slice the remaining courgettes finely (ideally with a mandolin), restack and cut into slivers. Add to the pasta. Gently mix through the edamame beans and olives.
- To make the dressing, add all the ingredients into a food processor and blitz until smooth. Season to taste with sea salt and black pepper. Stir half of the dressing through the pasta salad, top with the avocado, sprinkle over the chopped pistachios and finish with a drizzle of the green dressing.
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