lemonana

Make the freshest Limonana of the summer! This summer drink with da Carla Apple Cider Vinegar isn't just wonderfully refreshing and delicious — the ACV adds a fresh acidity that helps support digestion and gives the body a healthy boost. As an extra plus, add a pinch of Himalayan salt; it balances the flavours perfectly and works as a thirst quencher that gives the body extra electrolytes on hot days.

ingredients

• approx. 450 g courgette
• salt to taste
• zest of one lemon
• freshly squeezed juice of one lemon
• 1 garlic clove, crushed
• chilli flakes (optional)
• 3 tablespoons extra virgin olive oil
• finely chopped fresh herbs such as parsley, mint, chives, dill or a combination
• 250 g da Carla chickpea Casarecce pasta (one packet)
• GreenVie Greek Style or feta cheese for serving

Method

• Slice the courgette thinly. Sprinkle with salt and leave for 15–30 minutes. Gently squeeze out the liquid and drain on kitchen paper.
• Mix the zest, lemon juice, garlic, chilli flakes (if using) and olive oil in a bowl. Add the courgette slices and mix well. Season with salt and pepper to taste. Cover and marinate in the fridge for at least 1 hour.
• Remove from the fridge, add the fresh herbs and toss. Taste and adjust the seasoning.
• Cook da Carla's chickpea Casarecce according to the packet instructions, but use the shortest stated time so the pasta stays "al dente".
• When the pasta is done, drain it and immediately rinse generously with cold water to stop the cooking process.
• Let the pasta drain thoroughly, then toss it with a small amount of olive oil to prevent it sticking together.
• Combine the cooled pasta with the marinated courgette in a large bowl. Serve the pasta salad topped with GreenVie Greek Style or feta cheese.