Curried Pasta Salad with Gruyère AOC

 

 

Ingredients

Curried Pasta Salad with Gruyère AOC

Serves 4

300g pasta (e.g. farfalle)
Salt
1 onion
1 clove of garlic
100g shiitake mushrooms or champignons
4 tblsp olive oil
Pepper
2 grilled chicken thighs
300g carrots
180g Gruyère AOC
1 sprig of flat parsley
œ sprig of coriander
1 pot of natural yoghurt (180g)
2 tblsp lemon juice
2 tsp mild curry powder

Preparation

Cook pasta in salty water al dente, drain and plunge in cold water.

Finely chop onion and garlic. Cut large mushrooms into halves or quarters. Heat 1 tablespoon of oil, fry the mushrooms with the onions and garlic. Season with salt and pepper.

Remove the meat from the chicken thighs and into strips. Peel the carrots and grate on a rösti grater. Also roughly grate the Gruyère AOC. Pluck the parsley and coriander leaves from the stalks.

Stir the rest of the olive oil with the yoghurt, lemon juice, curry powder, salt and pepper to create a sauce. Mix all the ingredients with the sauce.