2 cups boiled pasta, of any small shape
2 tbsp butter, melted
1/2 cup sweet corn
1/2 cup cashew nuts
1 shredded capsicum
3 green onions, thinly sliced
1 cup cooked boneless chicken, diced
1/2 cup sprouted beans, slightly boiled
1/2 cup peas, boiled
1/2 cup vegetable oil
2 tbsp vinegar
1 tbsp soya sauce
1/4 cup white sugar
1 tbsp lemon juice

Method:

• Pre-heat the oven to 175°c.
• In a large bowl, mix the pasta, sweet corn and cashew nuts with melted butter until evenly coated.
• Spread the mixture in a thin layer on a baking sheet.
• Bake for eight to 10 minutes in the oven, stirring occasionally, until evenly toasted.
• Remove from heat and let it cool a bit.
• In a large bowl toss together the noodle mixture, green onions, chicken, sprouted beans and peas.
• Prepare the dressing by blending oil, vinegar, soya sauce, sugar, and lemon juice.
• Pour over salad and toss to evenly coat.
• Serve immediately or chilled.