A tasty and superhealthy summer salad
Prep:10 mins
Serves 4
400g bag penne pasta400g bag raw peeled tiger prawns, defrosted4 tbsp olive oiljuice and zest of 1 large lemon1 small garlic clove, finely chopped1 large avocado, peeled, stoned, cut into cubes250g cherry tomato, halved2 spring onions, thinly sliced100g bag rocketsmall bunch basil leaves, torn
STEP 1Cook the pasta in boiling water for 10-11 mins. Just before the end, add prawns and cook through. Drain, cool under cold water, drain and transfer to a big bowl.STEP 2Put the oil, lemon juice and zest, garlic, avocado, tomatoes and spring onions in a separate bowl, then mix well – don’t mash the avocado. Season. Gently toss the mix into the pasta, with the rocket and basil.
