Chilled pasta salad with crisp mettwurst and parmesan cream

Cook pasta in a large saucepan of boiling salted water, following pack instructions until al dente. Drain well, then toss with ½ of the oil before spreading out on an oven tray to cool to room temperature.

Fry mettwurst in a large non-stick frying pan, without oil, over a high heat for 4 minutes or until crispy. Drain on paper towel.

In the same pan, reduce heat slightly to medium-high and sauté onion, garlic and thyme with remaining oil for 3 minutes or until onion has softened. Pour in wine and increase heat to high. Bring to the boil, then stir in cream. Cook for 4 minutes or until it begins to thicken. Mix in parmesan and season with salt. Take off heat and set aside to cool slightly.

Fill a large bowl with ice-cold water. Steam broccoli then transfer to bowl of water. Set aside for 2 minutes or until cold. Drain well before putting back in bowl. Add cold pasta, mettwurst, avocado, tomatoes, pine nuts and dill, and toss well. Arrange on a serving platter, drizzling with a little of the parmesan cream. Serve immediately with remaining sauce on the side.