So I have a ten km run on Sunday and the carb loading has begun. Doing this when you can’t eat gluten can be a bit of a struggle…but I’ve just devoured this wonderful plate of food.
Using doves farm gluten free pasta as the base, I fried off some chorizo with a grated courgette, splash of olive oil and a squeeze of lemon. Adding the cooked pasta to the mix I then sprinkled on some grated hard goats’ cheese. The perfect lunch in the summer sun!