Pasta Salad with a Yoghurt and Turmeric Dressing

For the dressing:

• 125ml (1/2 cup) double cream plain yoghurt (*Substitute with Coconut Milk/Cream for Vegans)
• 60ml (1/4 cup) olive oil
• 30ml (2 Tbsp) Dijon mustard
• 1 garlic clove, minced
• 10ml (2 tsp) turmeric
• 15ml (1 Tbsp) raw honey (*Substitute with Coconut Sugar or Sugar for Vegans)
• 30 (2 Tbsp) lemon juice
• Salt and pepper, to taste

For the salad:

• 2 cups pasta, cooked according to package instructions.
• 2 cups spinach, shredded
• 2 avocados, cubed
• 1 red bell pepper, diced
• 60ml (1/4 cup) olives, pitted and sliced
• 1 small red onion, sliced
• 45ml (3 Tbsp) sunflower seeds, toasted
• 80ml (1/3 cup) Parmesan cheese, grated (*Optional.)

• To make the dressing, combine all the ingredients in a blender and season with salt and pepper to taste. Or pop them in a jar and shake them up / whisky them together.
• To assemble the salad, layer the ingredients in a large serving bowl and drizzle with the yoghurt and turmeric salad dressing.