INGREADIENT

• 300 g dried penne pasta
• 1 kg prawns cooked deveined peeled tails intact
• 1 Lebanese cucumber halved thinly sliced
• 1 avocado thinly sliced
• 60 g baby leaf salad mix
• 1/4 cup fresh mint
• 1 bunch chives finely chopped
• 2 tbs fresh dill coarsely chopped
• 1 lemon cut into wedges *to serve
• 1 bunch fresh dill *to serve *extra
• 1 pinch salt and pepper *to season
• 170 g whole-egg mayonnaise
• 1 1/2 tbs tomato sauce
• 1 tbs lemon juice
• 3 tsp Worcestershire sauce

Direction

1. Cook the pasta in a large saucepan of boiling, salted water, following packet directions or until al dente. Refresh under cold water and drain.
2. Dressing: Meanwhile, for the dressing, whisk together the mayonnaise, tomato sauce, juice and Worcestershire sauce in a large bowl.
3. Arrange the pasta, prawns, cucumber, avocado, salad mix, chives, mint and dill on a platter. Season. Drizzle with the dressing and scatter with extra dill. Serve with lemon wedges, if you like.