Tomato, avocado and prawn fusilli

Tomato, avocado and prawn fusilli

Ingredients

• 1kg mixed cocktail tomatoes (for example, yellow Rosalini, pink Bella, mini San Marzano), halved
• 500g small prawns, cooked
• 45ml (3 tbsp) finely sliced fresh basil
• 1 clove garlic, crushed
• 125ml ( cup) olive oil
• Dash of balsamic vinegar
• Salt and black pepper, to taste
• 1 large avocado, diced and tossed in lemon juice
• 400g fusilli (pasta screws), cooked and rinsed in cold water

Method

Combine the tomatoes with the prawns, basil, garlic, olive oil, balsamic, salt and pepper. Toss to mix. Add the avocado and cooled pasta and toss lightly to mix. Serve immediately.

Serves 4-6