Turkey caprese pasta salad

While the turkey breast roasts, bring a large pot of water to a boil; once fully boiling, season with a pinch of sea salt and add the pasta to the water. Stir the pasta and turn the heat down to medium. Boil the pasta for 10 minutes, until soft. Once cooked, drain the pasta and rinse well under cold water; set aside.

While the turkey breast cools, halve the cherry tomatoes and finely chop the red onion. Add these ingredients to a large mixing bowl along with the chopped basil, cubed avocado and bocconcini pearls. Use a spoon to mix well.

When the turkey breast has cooled, use two forks to gently shred the meat. Add the turkey to the mixing bowl along with the pasta. Pour the balsamic vinegar and olive oil over the salad ingredients and add the lemon zest and remaining ¾ tsp sea salt. Use a spoon to mix well. Place salad in the fridge to chill for 30 minutes before serving.