Pasta – fennel – salad with banana

Ingredients for 1 servings:

• 1 bulb(s) of fennel
• 1 banana(s)
• 1 orange(s)
• 30 g pasta (wholemeal pasta)
• 150 g yogurt (soy yogurt)
• 2 tbsp mango chutney
• 1 tsp vegetable oil
• curry powder
• Salt
• 1 tbsp sunflower seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim and wash the fennel bulb and slice it thinly (it’s best to grate it using a raw vegetable grater). Peel the banana and slice it as well. Halve the orange, peel one half, and dice it. Cook the pasta until al dente and mix it with the chopped ingredients. Squeeze the other half of the orange and mix the juice with the yogurt, mango chutney, and oil. Season with curry and salt and pour over the salad. Toast the sunflower seeds and sprinkle over the prepared salad.