Gluten Free Buckwheat Penne Salad with Tahini Sauce

Ingredients

  • 50g natural yoghurt (or vegan yoghurt)
  • 50g tahini
  • 3 tbsp lemon juice
  • 3 tbsp water
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 200g pine nuts
  • 25g broccoli
  • 100g frozen peas
  • 250g Freee Buckwheat Penne

Method

  1. Mix together the yogurt, tahini, lemon juice, water, oil, salt and pepper.
  2. Place the pine nuts on an oven proof tray and toast in a hot oven for about 4 minutes.
  3. Cut the broccoli into small florets and cook in a large pan. When cooked stir in the peas and as the water boils again, drain the vegetables.
  4. Bring a large pan of salted water to a rapid boil and cook the pasta as per instructions on the back of the packet.
  5. Drain the pasta, tip it into a bowl of cold water then drain it again.
  6. Combine the pasta, vegetables and the tahini mix.
  7. Scatter the pine nuts on top and serve.