100 g spaghettini salt 200 g GAZİ Braided Cheese 10 cherry tomatoes 50 g mangetout 100 g leek 1 carrot 2 Thai chillies 1 bunch of herbs e.g. basil, thyme, rosemary, lemon balm 250 ml vegetable stock 50 ml lime juice 50 g honey 2 tbsp apple vinegar ground pepper 1 tbsp coriander seed 1 tbsp olive oil
1. Cook the spaghettini as advised on the packet. When cooked allow to drip in a sieve. Unbraid the cheese as shown. Quarter and remove the seeds of the cherry tomatoes.
2. Wash and finely slice the mangetout, leek, carrot and chillies. Wash and gently dry the herbs then finely chop them.
3. Boil the vegetable stock and add the lime juice, honey, vinegar, salt, pepper and coriander seed to taste. Add the spahettini to a large bowl with the vegetables and add the boiling stock.
4. Allow to infuse for 1 hour. When lukewarm, gently add the GAZİ braided cheese and add lime juice, olive oil, salt and pepper to taste.