Ingredients

• 1-2 Cups Organic Red Lentil Fusilli Pasta
• 1-2 Baby Courgettes
• Rapeseed Oil
• 1/4 Yellow Pepper
• 1/4Red Pepper
• 1/4 a Tomato
• One Spring Onion
• Salted Herbs

1. Cook the pasta in boiling water (about 1 litre of water per 100g pasta) for 9-10 minutes.
2. Meanwhile, chop the tomato, red and yellow pepper into little chunks.
3. While chopping the spring onion into little pieces. (If you suffer with IBS avoid eating the white end and stick to the green)
4. When Pasta is cooked, drain it washing it over with warm water.
5. Add all ingredients into the bowl and stir well mixing in 1-2 tablespoons of rapeseed oil.
6. Finally, sprinkle with a pinch of salted herbs and enjoy!