|► Makes 1 Large or 2 Small Portions|
|FOR THE SALAD
1 cup (100g) fusilli pasta sea salt
1 fennel bulb
1 large banana
FOR THE PESTO
¾ cup (200g) soy yogurt, or other plant-based yogurt
6 tbsp orange juice
2 tbsp extra virgin olive oil
3 tbsp orange vinegar, or white wine or herb vinegar
½–1 heaped tbsp mild curry powder 1½ tsp sea salt
½ tsp freshly ground black peppe 1⁄3 cup (50g) pine nuts
small bunch of parsley
squeeze of lemon juice
|To make the salad, cook the fusilli according to the package instructions (usually 8–10 minutes) in salted water. Meanwhile, remove the tough core from the fennel, cut off the stalks, then finely grate the bulb. Peel and slice the banana. Peel the apple, remove the core, and grate it finely. Drain the pasta in a colander and plunge into cold water to stop the cooking, then drain again. Fold in the fennel, banana, and apple.
For the dressing, mix the yogurt, orange juice, oil, vinegar, curry powder, salt, and pepper in a small bowl. Toast the pine nuts in a dry pan until golden brown, then let cool. Pick the leaves from the parsley stalks and chop them finely. Fold the dressing, pine nuts, and parsley into the pasta mixture. Add lemon juice to taste and a little more salt and pepper if you like.