Ingredients

Method

For the dressing:
• 2 free-range eggs
• 1 lemon, juiced
• sea salt and freshly ground pepper, to taste
• 1 T honey
• 10 g dill, roughly chopped, plus extra for serving
• 10 g parsley, roughly chopped
• 5 g basil, leaves picked
• 1⁄3 cup avocado oil
For the pasta salad:
• 4 T canola oil
• 1 red pepper, diced
• 1 clove garlic, sliced
• 100 g sweetcorn kernels
• 2 t chilli flakes
• 1 T Woolworths spicy seasoning
• 400 g penne, cooked al dente
• 1 x 340 g can light meat tuna chunks in vegetable oil , drained
• 2 avocados, peeled and diced
• 100 g cherry tomatoes, halved
• 1 red onion 1, finely chopped

Method

Ingredients

 

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1. To make the dressing, place all the ingredients except the oil in a jug and blend using a stick blender. Gradually add the avocado oil while blending until the dressing emulsifies and thickens. Set aside.

2. Heat the canola oil in a pan and fry the red pepper until slightly caramelised and softened. Add the garlic and fry for a further minute. Add the sweetcorn, chilli flakes and spicy seasoning. Fry for a further 5 minutes.

3. Combine the penne, tuna, dressing and fried vegetables. Place on a plate and top with the avocado, tomatoes, herbs and onion.

Find more salad recipes here. 

Videography: Romy Wilson 
Photograph: Shavan Rahim