Ingredients
- 250g chickpea penne pasta
- 1 tsp dijon mustard
- 1 cup probiotic natural yoghurt
- 1 lemon, zested and juiced
- White pepper, to taste
- 200g hot smoked salmon, flaked and bones removed
- 2 tbsp capers in vinegar, drained
- 1⁄4 cup chopped dill
Method
Cook pasta according to packet instructions. Drain and allow to cool.
Mix together mustard, yoghurt, lemon zest, lemon juice and pepper in a large mixing bowl.
Gently fold the cooled pasta, salmon and capers.
Garnish with fresh dill.
*Can be tweaked to be gluten free. Check the chickpea pasta is gluten free.
Tips
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Nutrition Per Serving
