Avocado, mint, chilli & feta salad recipe
"This fresh-tasting salad is just the kind of lift you need to tickle your taste buds in winter. Remember to wash your hands after chopping the chilli – you’ll soon know about it if you don’t and then absent-mindedly rub your eyes!"
Ingredients
- 375 g Farfalle pasta
- 2 limes, zest and juice of
- 7 tbsp Extra-virgin olive oil
- 1 Ripe avocado
- 1 Red chilli
- 1 handful Fresh mint
- 1 Red onion
- 1 pinch Salt
- 1 pinch Pepper
- 200 g Feta cheese
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Cook the pasta in a large pan of boiling salted water. While the pasta is cooking, prepare the limes. If they are rock hard, pop them in the microwave for 10 seconds to soften, then roll them on a chopping board before grating the zest and squeezing the juice. Mix the zest, juice and olive oil to make a dressing
- Cut the avocado down the middle, cutting around the stone. Pop the stone out of the centre and skin the avocado. Cut the flesh into chunks and place in a bowl with the salad dressing, to stop it going brown
- De-seed and chop the chilli. Chop the mint leaves. Add them both to the dressing. Chop the onion.
- Drain the cooked pasta in a colander and refresh under the cold tap. Drain the pasta well. Transfer it to the bowl with the dressing, avocado and chopped onion
- Mix the salad together ensuring all the pasta is coated by the dressing. Season, crumble the feta over the top and serve
Fennel & leeks with leftover chicken
Presenter of Channel 4’s cookery series, Lakes on a Plate TV chef, Peter Sidwell is back with his no-nonsense gutsy cookbook – Simply Good Pasta – a seasonal selection of light, quick and snappy fresh pasta recipes for those who want to run riot in the kitchen!
Simply Good Pasta is published by Simon & Schuster UK, priced £14.99. The book is available from March 2012.