Bring a pot of salted water to the boil.
Preheat a griddle pan.
Cook the Fusilli for 9 minutes, rinse and drain well.
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.
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.