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Boil the fusilli until it is cooked in lightly salted water. Drain the pasta and mix it in a bowl with 3 tablespoons of olive oil.
Rinse the spring onion and cherry tomatoes. Cut the tomatoes into wedges and the spring onion into rings.
Remove the stone from the avocado. Spoon out the flesh and cut into cubes. Remove the bell body from the apple and cut it into cubes.
Wash and chop the parsley and mint leaves.
Mix the pasta, vegetables, avocado and spices in a mixing bowl and season with pepper and salt and possibly extra olive oil or lime juice to taste.
Peel the mango, remove the flesh and cut it into cubes. Mix them with the wine vinegar and corn oil to make a dressing. Season to taste with salt and pepper and any surplus of spices.
Divide the pasta salad into 4 deep plates and place the smoked trout on top. Serve the salad with the mango dressing separately or over the pasta.