Ingredients for 1 serving:

• 150g linguine
• 1 cucumber
• 1 carrot
• 20g fennel salami
• 1 tblsp roasted sesame seeds
• Garden cress

For the dressing:

• 1 dsp medium-hot mustard
• 1 tblsp tomato pesto (red pesto)
• 2 tblsp raspberry vinegar
• 2–3 basil leaves
• 1 untreated lemon
• Apple juice (100% concentrated juice)
• Salt, pepper

Preparation:

Cook the linguine as per the pack instructions in water filtered using a BWT table water filter. Wash the cucumber and carrots and cut them lengthways into thin strips. Add the strips of carrot to the boiling water and cook for 1 minute before the linguine is ready. Rinse in cold water. Cut the fennel salami into small strips and add them to the linguine along with the strips of cucumber.

For the dressing:

Place the mustard, pesto, vinegar, basil leaves, a little grated lemon peel and the apple juice in a bowl, and puree them with a hand blender. Season the dressing with salt and pepper and then dress the salad. Then sprinkle the sesame seeds over the linguine salad, garnish with garden cress and serve with a wholemeal baguette if required.

ADDITIONAL BENEFIT

Sesame seeds: These are rich in memory-enhancing, unsaturated fatty acids. Sesame seeds are not only an excellent source of potassium, but also contain many B vitamins (particularly vitamin B6 and pantothenic acid) such as zinc, which provides the body with a gritty “stress firewall”.

Garden cress: Has an inestimable value to health. Garden cress contains a range of nutrients that maintain normal bodily functions and promote vitality and brain power, making it a fresh, everyday food supplement.

Tip:

The pasta salad also tastes delicious hot and, instead of salami, you can mix in thinly-sliced mozzarella, whose easy-melt consistency provides a tasty option for vegetarians.

Extra tip:

Use durum wheat pasta. This keeps your blood sugar level stable and will help you maintain peak performance.