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Mediterranean spaghetti salad in avocado chive dressing
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½ x 500g pack Waitrose Wholewheat Spaghetti
1 medium courgette, halved and sliced into 1cm pieces
Spray olive oil
1 avocado, peeled and stoned
½ x 25g pack chives, chopped, plus extra
3 tbsp white wine vinegar
Juice of 1 lime
135g cherry vine tomatoes, quartered
40g essential Waitrose Sliced Black Olives
120g Greek light salad cheese
1. Bring a pan of water to the boil. Snap the spaghetti in half and cook for 8-10 minutes. Meanwhile, sauté the courgette in about 6 sprays of oil for 5 minutes. Remove from the pan and set aside to cool.
2. Strain the spaghetti and run cold water over it until completely cooled. Transfer to a large bowl and place in the freezer to chill while you make the dressing. In a food processor blend the avocado, chives, vinegar and lime juice until smooth then season.
3. Remove the spaghetti from the freezer and toss in the avocado dressing until evenly coated. Gently mix in the tomatoes, courgette and olives and serve topped with roughly crumbled cheese and extra chopped chives.
Cook’s tip As a variation, why not try using 100g drained, chopped sundried tomatoes in place of the cherry vine tomatoes.
Typical values per serving:
This recipe was first published in April 2018.
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