Avocado, mint, chilli & feta salad recipe

• 375 g (13.2oz) 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 (7.1oz) Feta cheese

1. Cook the pasta in a large pan of boiling salted water.
2. While the pasta is cooking, prepare the limes.
3. 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.
4. Mix the zest, juice and olive oil to make a dressing
5. Cut the avocado down the middle, cutting around the stone.
6. Pop the stone out of the centre and skin the avocado.
7. Cut the flesh into chunks and place in a bowl with the salad dressing, to stop it going brown
8. De-seed and chop the chilli.
9. Chop the mint leaves.
10. Add them both to the dressing.
11. Chop the onion.
12. Drain the cooked pasta in a colander and refresh under the cold tap.
13. Drain the pasta well.
14. Transfer it to the bowl with the dressing, avocado and chopped onion
15. Mix the salad together ensuring all the pasta is coated by the dressing.
16. Season, crumble the feta over the top and serve

pasta, extravirgin olive oil, avocado, red chilli, handful, red onion, salt, pepper, feta cheese

Taken from www.lovefood.com/guide/recipes/14469/peter-sidwells-avocado-mint-chilli--feta-salad (may not work)