A great summer recipe full of vegetables, plant based protein and flavours. This dish is perfect for a large gathering and is packed with goodness.
½ pack of spaghetti
1 lemon juiced
1 bunch of spring onion chopped
½ cucumber chopped
1 cup of cherry tomatoes halved
1-2 avocados chopped
1 tin of sweetcorn rinsed and drained
1 tin of chickpeas rinsed and drained
1 tsp chilli flakes
1 tbsp olive oil
Salt and pepper to season
1 tsp mixed herbs
Cook the spaghetti according to packet instructions – drain and allow to cool once cooked.
Add all the vegetables in a bowl followed by the spaghetti, season with olive oil, chilli flakes, lemon juice, salt and pepper and mixed herbs and mix well until combined.
Top with pine nuts and serve.