Coriander chutney


  1. In a food processor, add ingredients for the coriander and mint chutney and blitz together to form a smooth paste.
  2. Meanwhile in a pot of boiling salted water, cook pasta as per packet directions, refresh pasta under cold running water and toss some olive oil through to keep pasta from sticking.
  3. In a bowl mix 1 -2 tbsp olive oil and the mayonnaise along with the chutney, some lemon juice and seasoning.
  4. Mix in all the remaining ingredients with the pasta and garnish with pomegranate seed and serve cold.
  5. Serve and enjoy with family and friends!