Fibre is important for gut health, keeping us regular and keeping us feeling full. Simply swap your regular white pasta for a wholemeal or legume pasta to boost your protein and fibre without anyone noticing.

This colourful salad can be served warm or cold and, of course, you can swap the vegetables and herbs to suit your family’s tastes and what you have on hand.

  • 1 packet of chickpea or wholemeal pasta cooked as per the directions on the packet and cooled
  • 2-3 handfuls of baby spinach
  • 1 small head of broccoli, chopped, blanched and cooled
  • 1 handful of snowpeas roughly chopped
  • 3-4 radishes thinly sliced
  • 10 cherry tomatoes halved
  • A handful of fresh basil leaves
  • 4-5 tablespoons of extra virgin olive oil
  • 3 tablespoons of apple cider vinegar
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste

If you are gluten free choose a chickpea pasta or other gluten-free pasta that holds its shape once cooked and cooled. Chickpea and legume pasta are a great source of both fibre and protein.

Combine all of the above ingredients in a large salad bowl and chill until ready to serve. Add the dressing just before serving. Leftovers make a great lunch the next day.