Steps
- 1
Fill a big pot with water and add 1 TBSP of Himalayan rock salt and 15 ml of olive oil to it, bring the water to a boil and add pasta. Boil the pasta until al dente.
- 2
Add the following in a mixing jug: Coconut sugar, Freshly ground black pepper, Pinch Turmeric, Mustard powder, Pinch Nutmeg, Pinch Cayenne pepper, Olive oil, Tahini. Mix together until smooth.
- 3
When pasta is ready, strain the water off and keep rinsing with cold water until pasta is cold.
- 4
Chiffonade (slice in strips) all the leaves, place in salad dish.
- 5
Chop cucumber and bell pepper to personal desire, add to salad.
- 6
Slice tomatoes in half, add to salad.
- 7
Chop chilli into fine rings, add to salad.
- 8
Add olives to salad.
- 9
Add cold pasta to salad.
- 10
Dice avocados, add to salad.
- 11
Drizzle the salad dressing over and fold all the ingredients together in the salad bowl.
- 12
Bon Appetit!
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