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Ingredients

+

Method:

  • Red lentil pasta noodles 150.0 g
  • Red Peppers 1.0 whole
  • Orange cherry tomatoes (halved) 150.0 g
  • Cucumber Diced
  • Sweetcorn (drained) 140.0 g
  • Cheese, Mozzarella 125.0 g
  • Hellmann's Tangy Mayonnaise 2.5kg 30.0 ml
  • Robertsons Black Pepper 800 g

Red lentil pasta noodles packed with veggies drizzled with sweet and sour mayonnaise. Top with fresh tomatoes and mozzarella, and serve in a glass jar with a lid to seal.

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Preparation

  1. Method:

    1. Cook the pasta according to the instructions on the packet. Drain into a sieve and refresh with cold water.
    2. Wash the peppers, tomatoes and cucumber. Dice the pepper and cucumber. Halve tomatoes. Drain sweetcorn and mozzarella.
    3. Mix the noodles, corn and cucumber in a bowl with the Hellmann’s Tangy Mayonnaise and Knorr Professional Sweet & Sour Sauce and season with pepper. Put into glass jars, place tomatoes and mozzarella on top and seal with the lid.
  2. Chef’s Tip:

    Sprinkle with fresh basil. For a vegan option, remove the mozzarella balls and add in vegan cheese or tinned chickpeas drained. Hellmann’s Tangy Mayonnaise is suitable for vegans.
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