Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Avocado pasta salad (recipe courtesy recipetineats.com)

Ingredients
500 g spiral pasta (or other of choice)
1 tbsp cooking / kosher salt (for cooking water)

Creamy Avocado Ranch Dressing:
1 1/3 cups avocado (smush in cup measures, ~ 1 1/2 avocados
1/2 cup buttermilk
1/3 cup whole egg mayonnaise
3 tbsp lemon juice (sub cider vinegar)
1 1/2 garlic cloves , finely grated or minced
1/2 tsp onion powder
1 1/4 tsp cooking salt
1/2 tsp black pepper
1/4 cup dill , finely chopped
Seasoned Chicken (or use any cooked chicken):
2 x 250g chicken breasts, skinless boneless
1/2 tsp smoked paprika (sub ordinary)
1/2 tsp cooking salt
1/4 tsp black pepper
2 tbsp extra virgin olive oil

Add-ins (or use your own!):
250 g streaky bacon
6 eggs
250 g cherry tomato , halved
1/4 red onion, very finely sliced
1 celery stem, finely sliced 0.5 cm
1/4 cup dill, finely chopped

Instructions
Chicken & crispy bacon:
1. Pre-heat the oven to 220°C/430°F (200°C fan-forced).
2. Bacon: Place bacon slices on a rack set on an oven tray. Bake 20
minutes or until deep golden and crispy, then remove from the
oven and let it cool – it will get crispier. Then chop into 1 cm pieces.
3. Pound chicken: Cover chicken with baking paper then pound to 1.5
cm even thickness using a meat mallet, rolling pin or cast
iron pan.
4. Season: Mix the paprika, salt and pepper in a small bowl. Place
chicken on a baking tray, drizzle then rub with half the oil. Sprinkle
with seasoning, then repeat on the other side.
5. Bake the chicken for 12 minutes or until the internal temperature is
67°C/153°F. Remove from the tray and rest for 5 minutes then cut
into 4 x 1cm pieces.

Cook pasta:
1. Bring a large pot of water to the boil then add the 1 tablespoon of
salt. Cook the pasta per the packet time plus 2 minutes
2. Drain, rinse under water then leave to drain well and cool.
Boil eggs:
1. 9 minutes: Bring a large saucepan of water to boil. Lower eggs in
using a slotted spoon then start the timer for 9 minutes. Reduce
stove heat so eggs are not bouncing around so much that the
shells crack.
2. Peel in cold water: Remove eggs using a slotted spoon into a large
bowl or sink of cold water (iced water is best, but I never waste ice
on eggs!). Leave for 5 minutes then peel while submerged under
water, it's easier.
3. Pat dry then cut eggs into quarters.

Dressing:

1. Place all ingredients except the dill into a container just large
enough to fit the head of a stick blender. Blitz until the avocado is
smooth.
2. Add dill and jus blitz to mix through. Taste and adjust salt, if
needed.
Toss:
1. Place the pasta and dressing in a very large bowl along with
everything else EXCEPT the eggs. Toss gently to combine.
2. Add eggs, then toss gently to disperse. Serve!
Recipe Notes:
1. Avocado – I know it’s unusual to ask you to measure the flesh, but
given that not all avocados are exactly the same size, I need you to do it!
Scoop the flesh, smush into measuring cups.
2. Buttermilk – A near-perfect sub in this recipe is to use half yogurt +
half milk. I doubt anyone could tell the difference – I can’t!
3. Mayonnaise – I like whole egg mayonnaise, it’s got a smoother flavour
than normal mayo. Kewpie mayonnaise is almost as great here!
Substitute with sour cream or yogurt for a lighter version.
4. Fresh dill – Coriander/cilantro and chives are also herbs use in ranch,
but I like dill the best. Use the same quantity.
5. Cooking pasta – For pasta salads, I like to overcook the pasta until it’s
extra-soft because pasta goes firm once cool. So if it’s overly soft when
hot, it will be the perfect texture when cool!
6. Storing – Keeps for 4 days in the fridge, and stays green thanks to the
lemon in the dressing!
7. Nutrition per serving.