Ingredients

• 1 x 450g tub Clandeboye Greek-style yoghurt
• 400g cooked pasta (for healthier alternatives, use wholewheat pasta or one of the new high-fibre pastas on the market such as the red lentil one and also the chickpea one)
• Zest of 1 lemon
• Juice of 2 lemons
• 4 spring onions, thinly sliced at 45 degree angle
• 200g cherry tomatoes
• 100g baby spinach (about 2 good handfuls – if the leaves are a bit bigger, roughly chop them)
• 200g Sugar snap peas (a good handful), sliced at an angle into about 4/5 slices
• 1 heaped teaspoon of curry paste (choose the heat level you prefer and adjust to taste) OR 1.5 tbsp medium curry powder
• 1 red pepper, chopped into very fine matchsticks
• 1 handful raisins
• Punnet of cress to garnish (optional)
• A handful of flaked almonds to garnish

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Steps

1. In a mixing bowl, stir the curry paste, lemon juice and zest into the yoghurt.
2. Add the pasta and stir in until well coated.
3. Add the veggies and dried fruit and stir very gently to combine.
4. Garnish with flaked almonds and cress.