Gluten Free Spaghetti with Avocado, Lime, Tomato and Chilli
Roughly 11 minutes
1 pack (400 to 500 g) of gluten free spaghetti
1 organic lime
3 – 4 medium sized tomatoes
2 teaspoons dried oregano
A good twist of salt and pepper
1 red chilli
1 teaspoon powdered fenugreek
2 dessert spoons extra virgin olive oil
First wash the lime then use a grater to grate the zest into a bowl and when finished juice the lime and this as well. Continue by cutting the avocado in half on a chopping board, use a sharp knife and then whack this into the stone to remove before using a spoon to insert around the edge of the peel so you can lever the avocado half out of the outer casing. Once done, chop into small dice and add to the lime mixing. Next wash the tomatoes before using a sharp knife to cut into slices then dicing across and then add to the bowl with the dried oregano, powdered fenugreek, salt and pepper.
Heat a saucepan of water and when boiling add the spaghetti and cook according to the instructions. When done, drain then add back into the saucepan, add the bowl of tomatoes along with the extra virgin olive oil and mix well. Serve to deep plates.