Energy value for 1 serving: 449 kcal
Protein: 22.2 g; Fat: 23.9 g; Carbohydrates: 39.1 g; Glycemic load: 9.3 (Low); Carbohydrate exchangers: 3.1; Protein-fat exchangers: 3
Ingredients:
- 50 g pasta Low Glycemic Index (cooked)
- 70g raspberries
- 70g strawberries
- 1 tbsp goji berries
- 1 teaspoon chia seeds
- 1 tsp pumpkin seeds
- 100g ricotta
- a few leaves of fresh mint
- 1 tbsp pistachio nuts
- a few lavender flowers (optional)
preparation
Cut the strawberries into smaller pieces.
Soak the goji berries in warm water for a few minutes, drain.
Chop the mint and pistachios.
In a large bowl, mix the cooled pasta with the ricotta.
Add raspberries, strawberries, soaked goji berries, chia seeds, pumpkin seeds, pistachios and chopped mint.
If using, add a pinch of lavender.
Place the salad in the fridge for 30 minutes to allow the flavours to combine.
Serve cold, garnish with mint and pistachios.