CURRIED PASTA SALAD

Dressing:
15 ml (1 T) oil
60 ml (4 T) white wine, vinegar or lemon juice
1 clove garlic, crushed
5 ml (1 tsp) curry powder
1,5 ml (1/4 tsp) chilli powder
5 ml (1 tsp) brown sugar

Place all ingredients in a screwtop jar and shake well.

Salad:
250g (3 cups) shell pasta
100g cauliflower florets
100g broccoli florets
100g green beans, topped, tailed and sliced
100g carrots, peeled and grated
250g baby corn, drained (try to use fresh, not canned)
15 ml (1 T) toasted sesame seeds

Cook pasta in boiling water until just tender. Drain, rinse under cold water. Blanch cauliflower, broccoli and beans, and combine in a salad bowl with the carrot and corn. Toss with sesame seeds and dressing; cover and chill. Serve with wholemeal pita bread for lunch or as an accompaniment to braais or grills.
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