Ingredients
- 175g of Conchiglie pasta
- 3 Tablespoons olive oil
- 1 Tablespoon of wine vinegar
- 2 Limes
- 2 Red chillies
- 250g Cooked, mixed seafood
- 225g Cherry tomatoes
- 1 Avocado
- 1 Red onion
- 2 Dessert spoons of Linwoods Shelled Hemp
- 50g Green olives
- Fresh coriander
- Salt and black pepper
Instructions
- Cook and drain the pasta.
- Whisk the olive oil, vinegar, lime zest and juice, chillies (chopped and deseeded), salt and pepper together.
- Mix the cooked seafood, cherry tomatoes, avocado, red onion, Linwoods Shelled Hemp, green olives, salt and pepper together, add the dressing, sprinkle with chopped coriander and serve.