Regal Wood Roasted Salmon & Pasta Salad with Basil Pistou

Ingredients (Serves 2-3)
Basil Pistou
50g basil leaves (no stalks)
1/2 cup olive oil
3 teaspoons lemon juice
1/3 teaspoon salt
1 small garlic clove

Pasta Salad
1 cup mini seashell pasta
1 avocado
1 spring onion
200g Regal Wood Roasted Salmon
1 tablespoon capers
Cracked black pepper

Method
1. Place the pistou ingredients in a blender and blend on high for several minutes until the basil has turned to a fine puree.
2. Scrape down the sides of the blender and pulse the blender again to ensure even blending.
3. Transfer to a bowl, cover with cling film and chill.
4. Cook the pasta in plenty of simmering water for 9 minutes. Drain into a sieve then toss with 1 teaspoon cooking oil to prevent sticking.
5. Slice the avocado and the spring onion thinly.
6. Layer half the ingredients onto a serving platter starting with the pasta then the flaked salmon, avocado, spring onions and capers.
7. Dot some of the pistou over the ingredients then repeat the process until all the ingredients are used up. Finish with a grind of cracked pepper.