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Cold fusilli salad

Serves: 4 people

Prep time: 30 minutes

 

Ingredients

1 pack of Nicolas Vahé Organic Fusilli / Chickpeas

1 cucumber

1 bunch of coarsely chopped parsley

1 handful of finely chopped fresh mint

2-3 tbsp Nicolas Vahé Olive Oil / Avocado

1-2 avocados

Nicolas Vahé Salt / Ras el Hanout

Nicolas Vahé Pepper / Mix, Black & Pink

 

Preparation

Cook the fusilli as written on the packaging, drain and let it cool off.

Slice the cucumber lengthwise, remove the seeds and cut in half.

Mix the pasta, herbs, cucumber and oil.

Arrange on a serving board, topped with avocado, salt and pepper. 

Tonic water, DK., 75 cl.

ORGANIC FUSILLI WITH CHICKPEAS

Tonic water, DK., 75 cl.

AVOCADO OIL

Salt, Ras El Hanout, 300 g.

SALT, RAS EL HANOUT

Pepper, Mix, 140 g.

PEPPER, MIX

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