Pre-heat your oven to 180 degrees C, while this is happening remove the cherry tomatoes from the vine, wash thoroughly and place on a baking tray then drizzle over the balsamic vinegar. When the oven is hot, place the tomatoes in the top half and roast for 20 minutes before turning and roasting again for 20 minutes. When done, remove from the oven then heat a large saucepan of water with some salt in until boiling, then add the spaghetti and cook according to instructions. Meanwhile, remove the avocado from its skin and discard the skin and core, then dice fairly fine and add to a bowl before juicing the lime and pouring over the chopped avocado. Add the capers, powdered fenugreek, chilli, salt and pepper mix well and leave to marinade.
Once the spaghetti is cooked, drain and add back to the hot saucepan then add the tomatoes and avocado and mix well before serving to plates.