Salads and Appetizers Recipes - Fusilli and Soy Bean Salad with Soy Yogurt Curry Dressing Recipe

Ingredients

• 300g/11ozx dried fusilli

• 150g/5oz green beans, cut into 2.5cm/1in lengths

• 1 small avocado, deseeded and diced

• 400g/15oz tinned soy beans, drained

• 1 red pepper, deseeded and chopped

• 4 tbsp raisins

Serves 4

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Method:

1. Cook the fusilli in a pan of boiling water until al dente (firm to the bite). Blanch the green beans in a pan of boiling water for 5 minutes and drain.

2. Put the cooked fusilli, green beans, avocado, soy beans, red pepper and raisins in a bowl.

3. Add the curry powder, cumin, soy yoghurt, mayonnaise and lemon juice, then mix together.

4. Season with salt and pepper to taste. Serve as a cold dish.

Note: Soy yoghurt has a mush milder taste than the organic dairy original. In the dish, I find its blandness allows the spices more "Breathing space" and delivers a cleaner taste.