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Grilled Melon Pasta Salad
- RECIPE MAKES: 2 serves
- PREP TIME: 5 min
- COOK TIME: 15 min
Method
Step 1
Bring a pot of salted water to the boil.
Step 2
Preheat a griddle pan.
Step 3
Cook the Fusilli for 9 minutes, rinse and drain well.
Step 4
Lightly oil the melon slices and sear on the hot grill for 1–2 minutes each side until grill marks appear, place on a plate, cut into bite-sized pieces and allow to cool.
Step 5
In a large salad bowl, whisk the olive oil, vinegar, honey, salt, pepper, fusilli, melon, avocado, red cabbage, basil and toss to coat, serve immediately or chill for up to 2 days.
PROTEIN: Each serve contains 1g of protein.
Top Tip: To make the salad to last for a few days, add the avocado on the day of eating as it will discolour if prepared too soon.
Ingredients
- 80g Mevalia Fusilli
- ½ small cantaloupe/ rock melon, peeled and cut into wedges
- 20ml extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp honey
- ¼ tsp salt
- ¼ ground black pepper
- 1 ripe avocado, cut into small pieces
- 100g red cabbage, thinly sliced
- small bunch basil leaves, roughly chopped
Table
