Spicy Mustard Greens meet sweet beetroot and fruity orange. Hazelnuts and spicy feta add that certain something: In no time at all you have conjured up an extraordinary and healthy dish.
For the pasta salad:
For the dressing:
For the topping:
Bring water with salt and beetroot juice to boil. Add the pasta and cook according to the instructions on the packet. Once done, drain the pasta.
Finely chop garlic and dice pre-cooked beetroot.
In a pan sauté garlic, beetroot and chickpeas in olive oil for approx. 8 minutes. Roughly chop hazelnuts and roast them slightly in a second pan.
Meanwhile, prepare the dressing. Simply mix all ingredients together.
Harvest Rainbow Mustard and chop roughly. Crumble feta.
Place everything in a bowl. Mix in the chopped Rainbow Mustard, crumbled feta as well as dressing and enjoy.
Recipe provided by Shabnam Rebo, photo additionally edited by Agrilution. You can find the recipe on Shabnam's Instagram account.
