CURRY PASTA SALAD WITH DATES, ARUGULA AND ALMONDS
|
⏱ Working time: 25-30 minutes
|
| 🍽 Servings: 3-4 (as a side dish) |
|
📈 Level of difficulty: Easy
|
| 💛 Classic |
NOODLE SALAD
INGREDIENTS
- 150 g tagliatelle (uncooked)
- 1 onion, finely diced
- 2-3 g coconut oil
- 2 tbsp curry powder
- 3-4 tablespoons water
- 30 g almonds, chopped
- 6-7 dates, pitted (approx. 80 g)
- 8-10 cocktail tomatoes, quartered
- 2-3 handfuls of rocket
- 2-3 tbsp Parmesan cheese (optional)
PREPARATION
Cook the pasta in salted water until al dente according to the instructions on the packet. Then drain, rinse with cold water and drain well. In the meantime, wash and dry the rocket thoroughly. Finely dice the onion, chop the almonds, cut the dates into small pieces and quarter the cocktail tomatoes.
Toast the chopped almonds briefly in a non-stick pan without fat until golden brown. Remove from the pan and set aside. Heat the coconut oil in the same pan. Fry the diced onion for 2-3 minutes until translucent. Add the curry powder and stir-fry for a further 2 minutes. Then deglaze with 3-4 tbsp water, mix everything well and leave to simmer for another 2-3 minutes over a low heat.
Place the cooled noodles in a large bowl. Add the onion and curry mixture and mix everything together thoroughly.
DRESSING
INGREDIENTS
- 60 ml Ginger Shot Classic
- Juice of 1 lemon
- 1-2 tbsp olive oil
- 1 tbsp mustard, medium hot
- Sea salt
- Colorful pepper
PREPARATION
For the dressing, mix together the ginger shots, lemon juice, olive oil, mustard, salt and pepper until you have a homogeneous sauce. Add the rocket, tomatoes, dates, almonds and optional Parmesan to the pasta. Drizzle over the ginger dressing and carefully mix all the ingredients together.
