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Pasta and bean salad

Preparation time: 15 minutes, plus cooling,
Cooking time: 8-10 minutes,
Calories: 231 per portion

ingredients

serves 4
2 tablespoons olive oil
3 tablespoons unsweetened orange juice
1 garlic clove, crushed
salt and pepper
2 tablespoons finely chopped parsley
175 g (6 oz) wholemeal pasta shapes
175 g (6 oz) cooked red kidney beans
50 g (2 oz) soya bean sprouts
2 tablespoons natural low-fat yogurt
1 tablespoon chopped chives
75 g (3 oz) alfalfa salad sprouts

method

1. Mix the olive oil with the orange juice, garlic, salt and pepper to taste and the chopped parsley.
Cook the wholemeal pasta shapes in a large pan of boiling salted water until tender (8-10 minutes, depending on the size of the pasta shapes).

2. Drain the pasta shapes thoroughly and stir into the orange and oil dressing while the pasta is still warm. Allow to cool.

3. Mix in the kidney beans and soya bean sprouts; stir in the yogurt and chives. Spoon the prepared salad on to a shallow serving dish and arrange the alfalfa salad sprouts around the edge. Serve as a complete light meal.

To sprout soya beans: soak 2 tablespoons of beans overnight, drain and put in a clean jar. Fill with water and leave 4 days, changing the water daily.

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