2. Slice spring onions and chop celery. Cook in a large heated pan with oil for 2-3 minutes. Add garlic and lamb mince, brown for 5 minutes. Break up any lumps with a wooden spoon.
3. Dice capsicum and grate zucchini, add to pan with curry powder and oregano. Cook for 1 minute, add cherry tomatoes, tomato paste, stock cube and 1 tin water (400ml). Simmer for 10 minutes and season to taste.
4. Shred wombok, slice cucumber and cut tomatoes into wedges. Toss in a bowl with oil and vinegar, season to taste.
5. Serve pasta with sauce (alternatively toss together prior to serving), top with parmesan cheese and chopped parsley. Serve with side salad.
Rinse cooked pasta in cold water to stop it from overcooking.
Use white wine vinegar if preferred.
1/4 bunch spring onions
3 celery sticks
1 tbsp oil, for cooking
1 garlic clove, crushed
500g lamb mince
1/2 red capsicum
2 tsp curry powder
1 tsp dried oregano
400g tinned cherry tomatoes
1 tbsp tomato paste
1 stock cube (of choice)
1/2 baby wombok
1 lebanese cucumber
1-2 tbsp olive oil
1 tbsp apple cider vinegar (see tip!)
1/2 packet shaved parmesan cheese
1/3 packet fresh parsley
salt and pepper, for seasoning