Summer Ribbon Salad

1. Cook the MEVALIA Fusilli for 8-9 minutes in boiling water, drain and set aside to cool.
2. Blanch the green beans and baby sweetcorn, refresh in cold water and drain.
3. Place the watercress on a platter, top with the remaining ingredients arranging attractively, slicing the baby sweetcorn lengthways first.
4. Place the oil, honey, vinegar into a bowl and mix well with the MEVALIA Fusilli.
5. Mix the salad with the pasta just before serving, season.

Hints and tips:

* Use a potato peeler to achieve thin strips of vegetables, or alternatively slice thinly with a knife.

Blanching: Boil the vegetables for 30 seconds to 2 minutes in slightly salted water, drain and put into ice cold water before draining again, this stops the cooking process.