200g farfalle pasta, boiled in salted water until al dente
1 can Supreme Cannenille Beans, drained 
1 small tin sweetcorn, drained
1 cup red onion, cut into small pieces 
1 cup mixed pepper, cut into small pieces 
½ cup chopped coriander 
1 cup Tamarind Sauce (find recipe on website)
2 tbsp Supreme Chaat Masala 
Salt to taste (if needed)