This recipe is a nice filling way to receive carbs. It can also help to curb hunger pangs during the afternoon. I find the colours calming too!
Stuff you'll need
200g penne pasta
½ clove garlic
1 large red chilli
½ red onion
½ tsp Maille dijon mustard
20ml sherry vinegar
2 limes, zested and juiced
100ml hemp seed oil
1 tbsp crushed wheat germ
1 ripe avocado
Handful of fresh basil leaves
Flaked natural sea salt
Freshly ground black pepper
Get stuck in:
Cook the pasta according to the packet instructions.
Strain and place under running water until completely cold. Drain well in a colander.
Crush the garlic and along with a little salt, place into a small mixing bowl.
Finely chop the red chilli and red onion and add to the garlic. Season with pepper.
Spoon in the mustard, vinegar, lime zest/juice and wheat germ. Mix well with a whisk.
Pour in the hempseed oil and whisk again.
Cut the avocado into two and remove the stone.
Using a dessert spoon, cut out the inside flesh in one go, discarding the skin.
Cut the avocado into large chunks and place in the dressing to avoid discolouring.
Mix the pasta and avocado together with the dressing, season to taste and serve with a tomato salad.