Trofieau Tzatziki Salad
For a fuller texture, replace the avocado with a soft-boiled egg.
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Ingredients
Barilla Trofie pasta: 300g
Avocado: 1 (300g)
Cherry tomatoes: 240g
Hard-boiled egg: 4 (200g)
Labeyrie Tzatziki: 150g
Roquette Chef: 150g
Red onion: 1 (100g)
Lemon: juice of half a lemon (25g)
Chives: 15g
Pepper: 3g
Nutrition Information
Nutritional values, per portion (444.4g): Energy: 878.4 Kcal; 3671.6 kJ, Fat: 29.8g of which Saturated fatty acids: 5.8g; Carbohydrates: 113.8g of which Sugars: 12.0g; Protein: 33.8g; Fibre: 9.8g; Salt: 0.4 g.
Nutritional values, per 100 g: Energy: 197.7 Kcal; 826.2 kJ; Fat: 6.7 g of which saturated fatty acids: 1.3 g; Carbohydrates: 25.6 g of which sugars: 2.7 g; Protein: 7.6 g; Fibre: 2.2 g; Salt: 0.1 g.
Instructions
- Cook the Barilla pasta according to the instructions.
- Hard-boil the eggs.
- Peel the avocado and cut into cubes.
- Halve the cherry tomatoes.
- Slice the red onion.
- Chop the chives.
- Cut the boiled eggs into small cubes.
- Mix together the vegetables, pasta and eggs.
- Add the Tzatziki and lemon juice and mix again.
- Add the rocket.
- Season with pepper.
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