CHEESY CORN SALAD

(serves 4)

Ingredients:

30 ml Flora oil

30 ml white wine vinegar

freshly ground black pepper

10 ml wholegrain mustard

30 ml sesame seeds

125 g (350ml) dried spinach, egg or

wholewheat noodles

1 red apple, cored and chopped with skin on

125 g (300 ml) low fat cheese

250 g bean sprouts

198 g (250 ml) can sweetcorn kernels, drained

Method:

Whisk together the oil, vinegar, pepper, mustard and sesame seeds. Cook the noodles in boiling water for 12 to 15 minutes or until just tender. Drain well and cool. Toss in the apple, cheese, bean sprouts, sweetcorn and sesame dressing. Garnish with spring onion curls and serve immediately with sesame bread sticks. As a variation, omit the Marisch cheese and stir in cubes of feta cheese, or bite-size pieces of cooked chicken or lean ham.

Energy 1 584 Kj; Total fat 16.9 g; Saturated fat 3.7 g; Mono-unsaturated fat 4.6 g; Polyunsaturated fat 7.7 g; Cholesterol 34 mg; Fibre 5.8 g; Sodium 393 mg Protein 35.9 g; Carbohydrates 35.88 g(per portion)