• 4 shells of conchiglie pasta
  • 160g grated carrots 
  • 120 slick tofu  
  • 80g couscous
  • 1 punnet Mustard Cress 
  • 1 punnet Adji Cress 
  • juice from ½ lemon
  • 3 tbsp olive oil


  • Make sure the conchiglie pasta is fully cooked, it’s a rather thick shell and it will take longer to cook than the basic, more common pasta.
  • Cut the slick tofu into medium dice and mix together all the ingredients in a bowl.
  • Mix together the olive oil and lemon juice and pour onto the salad.
  • Cut the cress at the last minute and fold in the mix.
  • Fill the pasta shelves and serve.

Recipe: Franck Pontais

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