Recipe courtesy of Dove's Farm
3tbsp olive oil
1tsp cider vinegar
60g baby spinach leaves
75g vegan cheese
250g Multigrain Penne
1. Mix together the oil, agave, vinegar, sumac, salt and pepper.2. Cut the grapefruit into segments removing all peel and pith. Wash and drain the spinach. Cut the vegan cheese into 1cm cubes.
3. Bring a large pan of salted water to a rapid boil and cook the pasta.
4. Drain the pasta, tip into a bowl of cold water then drain it again.
5. Mix together the pasta, grapefruit, spinach, vegan cheese and prepared dressing.