Boil the pasta in salted water until “al dente”.

Cook the beans in salted water until “al dente” (in a different pot), refresh with iced water.

Cut the mixed spring onions, sun-dried tomatoes and beans into pieces. Remove the avocado stone, remove the flesh and cut into cubes. Sprinkle with juice from the lemon.

Fry the Turkey lardinettes® in olive oil, and when they are crisp, add the Chicken fillet strips. Season with pepper. Allow to cool.

Mix all the vegetables, meat and pasta together.

Finish with a little olive oil and the rocket salad.