Energy value per serving: 492 kcal
Protein: 23 g; Fat: 29 g; Carbohydrates: 36 g; Fibre: 72 g; GI: 42 (low); GL: 12 (medium)
Ingredients:
- cooked GI Pasta – 50 g
- asparagus – 4-5 pieces
- green peas – 30 g
- feta cheese – 50 g
- egg – 1 piece
- dill – 1 tablespoon
- chives – 1 tablespoon
- garlic – 1 small clove
- olive oil – 1 tablespoon
- lemon juice – 1 tablespoon
- dijon mustard – 1 teaspoon
- honey – 1 teaspoon
- salt, pepper – to taste
Preparation:
Cook the peas until soft, adding the chopped asparagus (with the woody ends removed) halfway through cooking. You can also cook the vegetables together while cooking the pasta. Hard boil the egg. Prepare the dressing: mix olive oil with mustard (e.g. Dijon), honey and lemon juice. Season with salt and pepper. Transfer the al dente pasta to a bowl, add the vegetables, chopped dill, chives and pressed garlic. Mix the salad with the dressing and add crumbled feta cheese. Serve the salad with the boiled egg.
