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Home > Vitafriendspku > Recipes > Summer Ribbon Salad
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Summer Ribbon Salad

  • RECIPE MAKES: 4 servings
  • PREP TIME: 10 minutes
  • COOK TIME: 15 minutes
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 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

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