A bit of a mix of middle-eastern and mediterranean here; the garlic yoghurt sauce is what you usually get on your kebabs, but it's pretty versatile. This is a quick, tasty meal which can be played around with to get exactly what you want. Oh and no picture, we ate it too fast!
Spaghetti with garlic yoghurt sauce
Total time taken to cook and prepare was 20 minutes!
300g dried spaghetti (I generally use brown)
A 450g tub of yoghurt
Around 300g of ficken (fake chicken!), but you can have more
A bag of baby spinach salad leaves
A bunch of chives
Garlic (crushed, in a tube or in a jar... you choose, it'll be up to you to decide the amount that you want.)
Lemon juice for keeping the avocado from going brown
2 tbsp Balsamic vinegar
2 tbsp Olive oil
* While waiting for the water to boil for the pasta and 1tbsp of the oil to heat in a pan, chop the ficken into small pieces and chop the chives.
* Add the spaghetti to boiling water, bring back to the boil and boil gently for 10-12 minutes.
* Add the ficken to the pan, toss, sprinkle with the balsamic vinegar, then fry gently until the spaghetti is done.
* In the meantime add your garlic of choice to the yoghurt and stir vigorously. It's best to start small and taste as you go along.
* Add the remaining 1tbsp of oil, a splash of lemon juice if you have spare and the chives to the yoghurt sauce.
* Just as everything else is finishing cooking arrange the baby spinach on a plate along with the half of avocado (sprinkled with lemon juice).
* Serve with the garlic sauce on the pasta and the ficken on top. Season as required.