Lemon Tzatziki Fettucine with Soft Egg

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Serves 1

Ingredients:

• 50g fettucine (gluten-free if intolerant)

• 1/4 cup Chris’ Traditional Tzatziki dip

• 1 tbsp freshly- squeezed lemon juice

• 1/4- 1/2 tsp sea salt, or to taste

• 1/4 cup fresh rocket leaves, washed and dried

• 1 free- range egg

• Sea salt and freshly- cracked pepper, extra

Method:

1. Fill one medium- sized saucepan and one small saucepan with water and bring both to the rolling boil over high heat.

2. Slowly lower the pasta into the medium- sized saucepan of water, add a pinch of salt, cover and reduce heat to low. Simmer for 6-12 minutes, or as per packaging’s instructions.

3. In the meantime, use a spoon to lower the egg into the boiling water of the small saucepan. Cover and reduce heat to low. Cook for 6 minutes, then drain, refresh under cold water and carefully peel.

4. Whisk together the dip, lemon juice and sea salt. Set aside.

5. When the pasta is ready, drain well then transfer to a bowl. Add 3 tbsp of dip mixture and toss well. Transfer to a serving plate. Top with rocket leaves, soft- boiled egg and cracked pepper. Serve with remaining dip mixture to the side, if desired.