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Summer Ribbon Salad

Ingredients for 4 servings
Ingredients
  • Ingredients for the salad
  • MEVALIA LP Fusilli 80 g
  • green beans 8
  • baby sweetcorn 4
  • watercress 35 g
  • carrot 1
  • baby plum tomatoes, halved 6
  • small courgette ½
  • small red onion, finely sliced ½
  • blueberries 75 g
  • Violife feta cheese, diced 60 g
  • Ingredients for the dress
  • extra virgin olive oil 15 ml
  • clear honey 10 ml
  • red wine vinegar 5 ml
  • salt and pepper
Preparation
  1. Cook the MEVALIA Fusilli for 8-9 minutes in boiling water, drain and set aside to cool.
  2. Blanch the green beans and baby sweetcorn, refresh in cold water and drain.
  3. Place the watercress on a platter, top with the remaining ingredients arranging attractively, slicing the baby sweetcorn lengthways first.
  4. Place the oil, honey, vinegar into a bowl and mix well with the MEVALIA Fusilli.
  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
  • MEVALIA LP Fusilli 80 g
  • green beans 8
  • baby sweetcorn 4
  • watercress 35 g
  • carrot 1
  • baby plum tomatoes, halved 6
  • small courgette ½
  • small red onion, finely sliced ½
  • blueberries 75 g
  • Violife feta cheese, diced 60 g
  • Ingredients for the dress
  • extra virgin olive oil 15 ml
  • clear honey 10 ml
  • red wine vinegar 5 ml
  • salt and pepper
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488