1 packet gluten-free pasta
1 tin coconut milk
1 - 2 tbsp houmous
3 - 4 spring onions, chopped
1 avocado, chopped
1 - 2 handfuls watercress, chopped
¼ - ½ cup sunflower seeds and pumpkin seeds, soaked overnight
½ can organic sweetcorn
black pepper and tamari or liquid amino acids to taste (optional)
1. Boil gluten-free pasta for 20-30 minutes, stirring regularly
2. Drain and rinse
3. Mix in remaining ingredients and serve
Contributed by:
Kirsten Chick (formerly Santry)
www.connectwithnutrition.co.uk
info@naturalrecipes.co.uk
