‘Nature’ multi-vegetable

hélices salad



600 g of GALLO Multi-grain ‘Nature’ hélices

1 large cucumber

1 orange

A handful of varied herbs (chives, coriander, mint)

2 shallots

Olive oil

Salt and pepper to taste

3 grains of cayenne pepper


Step 1

Cook the pasta in abundant boiling water with a pinch of salt. Strain and pour on some cold water to lower the temperature of the pasta quickly.

Step 2

Peel and slice the cucumber and finely chop the shallot.

Step 3

Peel the orange and slice the segments about the same size as the courgette slices.

Step 4

Finely chop the herbs and the grains of cayenne pepper.

Step 5

Mix everything in a large bowl and dress with olive oil, salt and pepper.

Step 6

Keep in the fridge until serving (this salad keeps in the fridge for 3 days).

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