Pasta Avocado Salad with Walnuts

Ingredients

• 300 g farfalle (spiral pasta)
• 2 oranges (seedless)
• 1 peppercorn (red)
• 1 stalk Celery
• 1 Spring onion
• 1.5 avocados (ripe)
• 0.5 lemon (juice)
• 2 Garlic cloves
• 2 tbsp honey
• 2 tbsp mustard (medium spicy)
• 2 tbsp oil
• 2 tbsp walnut kernels (chopped)
• herbs (as desired; for garnish)
• a handful salad (e.g., Lollo Bionda or frisée), for garnish

Instructions

1. 1.

   Cook the pasta in plenty of salted water according to package instructions until al dente, rinse under cold water and drain. Peel the oranges with a sharp knife, cut the segments from the membranes, catch the juice and squeeze the remaining pulp; mix with lemon juice.

2. 2.

   Peel the garlic, finely chop and mix with oil. Wash the peppercorns, halve, deseed, remove the inner skins and slice lengthwise into fine strips. Peel the avocado, remove the pit and cut into wedges; dice all but four wedges for garnish and mix with citrus juice.

3. 3.

   Wash the celery, slice into rounds; wash the spring onion, cut into rings. Mix honey with mustard, oil with garlic until smooth, pour in the avocado citrus mixture and stir. Gently combine everything, plate on dishes and serve garnished with salad, herbs and walnuts.