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Chilli prawn & avocado pasta salad

A delicious recipe for lunch or even a light dinner on a hot summer’s evening. I usually buy the shelled prawn meat
and after defrosting I blanch it for a few minutes in boiling water with chicken stock and a squeeze of lemon juice.

Ingredients

• 200 g prawns cooked and peeled
• 300 g pasta shapes
• ½ red pepper chopped
• ½ green pepper chopped
• ½ yellow pepper chopped
• 1 red chilli deseeded and chopped
• 3 - 4 spring onions sliced
• 1 avocado chopped

For dressing

• 3 heaped tsp chopped parsley
• 3 tbsp extra virgin olive oil
• 1 ½ tbsp. white wine vinegar
• 2 garlic cloves crushed
• pinch of brown sugar
• freshly ground salt & pepper

Instructions

1. Cook the pasta according to instructions, drain and cool.
2. Make the dressing by combining the parsley, olive oil, vinegar, garlic, sugar, salt & pepper in a lidded beaker and shake vigorously.
3. Combine the chopped vegetables, chilli and prawns with the pasta, pour over the dressing and mix well.
4. Serve with crusty bread.

Janina Clinning