Moroccan Pasta Salad by Jenny Morris (Yumcious)

Yields4 Servings
Main Part
 150 g Bio XXI Andean Penne Pasta
 400 g Flame Grilled Moroccan Tender fillets from "On The Green Side"
 1 small bunch Fresh Coriander
 1 small bunch flat leafed Parrsley with stems
 ½ cup Mint (roughly chopped)
 3 Radishes (thinly sliced)
 2 tbsp Orange zest
 1 cup Turkish Apricots (chopped)
 ½ cup Pistachio Nuts (roughly chopped)
 ½ cup Almonds (toasted and roughly chopped)
 1 tbsp Preserved Lemons (finely chopped)
Dressing
 2 Cloves Garlic (peeled and grated)
 1 tbsp Fresh Ginger (grated)
 ¼ tsp Cinnamon (ground)
 1 tsp Cumin (ground)
 1 tbsp Pomegranate molasses
 1 tbsp Dijon Mustard
 ½ cup Olive Oil
 ¾ cup Orange Juice (freshly squeezed)
 1 tbsp Brown Sugar (or Maple Syrup)
 Salt (to taste)
 Black Pepper (ground) (to taste)
Garnish
 3 tbsp Pomegranate Seeds
 2 tbsp Pumpkin Seeds (toasted)
 2 tbsp Sunflower Seeds (Toasted)
 1 tbsp Pistachio Nuts (roughly chopped)
 1 tbsp Black & White Sesame Seeds (toasted)
 Fresh Coriander
Cook the Pasta
1

Put the Bio XXI Andean Penne pasta in 3 liters of boiling water and add a dash of olive oil.

Stir the pasta for the first 3 minutes, thereafter occasionally.

Once cooked al dante (8-12 minutes), drain and set aside.

(If you want a cold salad, let the pasta cool off before mixing the rest)

While the Pasta Cooks
2

Pull "The Green Side's" Flame Grilled Moroccan Tender Fillets roughly.

And place in a large bowl (it should be able to also handle all the pasta and other ingredients)

(Check out: https://vegan.africa/product/flame-grilled-tender-fillets-moroccan-by-the-greenside/)

3

Make the dressing by whisking all ingredients together and taste.

Adjust the seasoning to your liking.

Putting it all together
4

Place all the Main Part ingredients together in the bowl.

Add the Dressing.

Toss lightly to mix and coat the salad.

5

Dish up in a pretty salads bowl.

Sprinkle the Garnishes over and tuck in!

Ingredients

Main Part
 150 g Bio XXI Andean Penne Pasta
 400 g Flame Grilled Moroccan Tender fillets from "On The Green Side"
 1 small bunch Fresh Coriander
 1 small bunch flat leafed Parrsley with stems
 ½ cup Mint (roughly chopped)
 3 Radishes (thinly sliced)
 2 tbsp Orange zest
 1 cup Turkish Apricots (chopped)
 ½ cup Pistachio Nuts (roughly chopped)
 ½ cup Almonds (toasted and roughly chopped)
 1 tbsp Preserved Lemons (finely chopped)
Dressing
 2 Cloves Garlic (peeled and grated)
 1 tbsp Fresh Ginger (grated)
 ¼ tsp Cinnamon (ground)
 1 tsp Cumin (ground)
 1 tbsp Pomegranate molasses
 1 tbsp Dijon Mustard
 ½ cup Olive Oil
 ¾ cup Orange Juice (freshly squeezed)
 1 tbsp Brown Sugar (or Maple Syrup)
 Salt (to taste)
 Black Pepper (ground) (to taste)
Garnish
 3 tbsp Pomegranate Seeds
 2 tbsp Pumpkin Seeds (toasted)
 2 tbsp Sunflower Seeds (Toasted)
 1 tbsp Pistachio Nuts (roughly chopped)
 1 tbsp Black & White Sesame Seeds (toasted)
 Fresh Coriander

Directions

Cook the Pasta
1

Put the Bio XXI Andean Penne pasta in 3 liters of boiling water and add a dash of olive oil.

Stir the pasta for the first 3 minutes, thereafter occasionally.

Once cooked al dante (8-12 minutes), drain and set aside.

(If you want a cold salad, let the pasta cool off before mixing the rest)

While the Pasta Cooks
2

Pull "The Green Side's" Flame Grilled Moroccan Tender Fillets roughly.

And place in a large bowl (it should be able to also handle all the pasta and other ingredients)

(Check out: https://vegan.africa/product/flame-grilled-tender-fillets-moroccan-by-the-greenside/)

3

Make the dressing by whisking all ingredients together and taste.

Adjust the seasoning to your liking.

Putting it all together
4

Place all the Main Part ingredients together in the bowl.

Add the Dressing.

Toss lightly to mix and coat the salad.

5

Dish up in a pretty salads bowl.

Sprinkle the Garnishes over and tuck in!

Moroccan Pasta Salad by Jenny Morris (Yumcious)
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