Fragrant saffron pasta salad

Yield: 4 Servings

Measure Ingredient
8 ounces (240 g) small pasta shapes
4 teaspoons Olive oil
\N pinch Pure saffron powder or
\N \N Strands
1 ounce (30 g) flaked almonds
2 ounces (60 g) currants
1 \N Garlic clove, crushed
\N \N Juice of 1 lime
1 teaspoon Clear honey
¼ teaspoon Ground cumin
¼ teaspoon Ground coriander
1 \N Yellow pepper, de-seeded and
\N \N Cut into slivers
1 tablespoon Finely chopped fresh
\N \N Parsley
1 tablespoon Finely chopped fresh mint
1 tablespoon Finely chopped fresh
\N \N Coriander
\N \N Salt and freshly ground
\N \N Black pepper
\N \N Fresh coriander leaves, to
\N \N Garnish

1. Cook the pasta in plenty of lightly salted boiling water for a few minutes less than the pack instructions. Rinse well with cold water and drain thoroughly. Transfer to a serving bowl. 2. Heat the oil in a small saucepan and add the saffron, flaked almonds, currants and garlic. Cook gently, stirring, until the almonds turn a rich nutty brown. Remove from the heat and blend in the lime juice, honey, cumin and coriander. 3. Gently fold the pasta, pepper slivers and fresh herbs into the dressing until lightly coated. Season to taste with salt and pepper. 4. Refrigerate for 1 hour and then serve the salad, garnished with sprigs of fresh coriander.

Preparation and cooking time: 30 minutes + 1 hour chilling Freezing not recommended Use the smallest pasta shapes (pastini) you can find for this spicy salad. Italian food shops may stock orzo (barley) pasta which resemble grains of rice. This beautifully fragrant and colourful salad is a good accompaniment to barbecued chicken or lamb.

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