- 200g natural yoghurt
- 2 tbs water
- 1 tbs each of tahini, and lemon juice
- black pepper
- 250 g penne pasta
- 2 lebanese cucumers, thinly sliced
- 250g cherry tomatoes, halved
- 1 large avocado, sliced
- 1/2 red onion, thinly sliced
- Spice crusted lamb cutlets
- Combine yoghurt, water, tahini and lemon juice in a bowl and season with pepper.
- Cook pasta, drain and transfer to a large bowl.
- Add vegetables and yohurt mixture and combine with pasta. Serves 8 as accompaniment.