NUTTY PEACH NOODLE SALAD
YIELD
SERVES 6
PREP TIME
15 MINUTES
COOK TIME
30 MINUTES
TOTAL TIME
45 MINUTES
WHAT TO GET FROM BOER AND BUTCHER
WE RECOMMEND ANY MARINATED DE-BONED CHICKEN OR LAMB
INGREDIENTS
• 250g dry pasta noodles or spirals
• 2tbls oil
• 1 onion
• 1 clove of garlic
• 1 rib of celery
• 1/2 a green pepper & 1/2 a red pepper – diced
• 1 1/2t mild curry powder (or 2 teaspoons if you like spicy food)
• 1t turmeric
• A pinch of cayenne pepper
• 1 x 410g tinned peaches in juice
• 1/2c mayonnaise – we use Be Well Creamy Mayo
• 1/2c chutney
• 1/2c sultanas
• 1/2c walnuts (slightly chopped)
• Salt and freshly grated pepper
STEPS
Boil pasta until al dente (not too soft). Rinse with cold water and drain well.
Fry onion, celery, peppers and garlic in oil until soft.
Add curry powder, turmeric and cayenne and cook for about 2 minutes. Cut peaches in bite-sized bits and add with its juice to the onion mixture, simmer for another 2 minutes. Remove from heat.
Add mixture to pasta and stir through.
Add mayonnaise & chutney and season with salt and pepper.
Add sultanas and walnuts, but leave a bit for garnish.
Chill for at least an hour before serving.
