for 4 person

Pasta salad

150 g	pasta (e.g. Karma chickpea fusilli)
400 g	broccoli, cut into florets, stem peeled and cut into slices approx. 1 cm thick
	salted water, boiling
150 g	different coloured cherry tomatoes, cut in half
1	cucumber, peeled, quartered, deseeded, diced
100 g	Gruyère, cut into 1 cm cubes

Dressing

½	organic lemon, grated zest and the juice
2 tbsp	olive oil
½ dl	vegetable bouillon
90 g	plain yoghurt
2 tbsp	chives, finely chopped
½ tsp	salt
a little	pepper

How it's done

Pasta salad

Cook the fusilli and broccoli in salted water until just al dente, drain, cool. In a bowl, mix the fusilli and broccoli with all the other ingredients up to and including the Gruyère.

Dressing

Combine the lemon zest with all the other ingredients up to and including the yoghurt, stir in the chives, season. Mix the salad and dressing.

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