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Monday, 29 April 2013

Chilli Pasta, Fennel and Walnut Salad

This month Pasta Please is being hosted by Shaheen at Allotment to Kitchen and the theme is chilli! 

Pasta Please is a blog event whose home is with Jacqueline at Tinned Tomatoes, but it  is often out and about with guest hosts which gives it a new lease of life.

The Chilli theme gave me another opportunity to use my Galloway Chilli Original jam.  This is a very hot chilli jam so you only need a very little to boost up your dishes.

Chilli Pasta, Fennel and Walnut Salad 
Serves 4 for a light lunch

225g good quality pasta, cooked in boiling salted water, drained and cooled in cold water, then drained again.
1 large tomato chopped
2 spring onions, chopped
1/4 cucumber, diced
1/2 fennel bulb, chopped
50g walnut pieces

1 tbsp mayonnaise
3 tbsp natural yogurt
1 tsp chilli jam (or to taste)
1 tsp honey
salt and freshly ground pepper

1. Mix the salad ingredients together in a bowl.
2. Mix the dressing ingredients together and season to taste.
3. Mix the dressing into the pasta and vegetables, cover the bowl and leave for flavours to mingle for about 20 minutes.

I served the salad on lettuce leaves but you can just eat it as it is or serve it with other salads.

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At 29 April 2013 at 23:35 , Anonymous Camilla @FabFood4All said...

Looks yummy Janice,I have some chilli jelly in my fridge which needs using up so I might have to give this dish a go:-)

At 2 May 2013 at 18:34 , Blogger Karen S Booth said...

That looks lovely and I am sure I will be joining in this month, if the theme is CHILLI!

At 3 May 2013 at 10:25 , Blogger sangeeta said...

Oh wow, this looks yummy and really interesting. Never used chilly jam/jelly with a pasta. I have some orange chilly marmalade and planning to use it in this recipe.
You have a lovely blog Karen.


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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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