Method

Step 1

Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sauce: Mix together the yoghurt and sundried tomato pesto.

Step 3

Sunflower seeds: Place a pan on high heat and dry toast the sunflower seeds for 2-3 minutes until browned. Toss often to make sure they don’t burn.

Step 4

Fusilli pasta: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the fusilli pasta and cook for 12 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 5

Cherry tomatoes: Place the tomatoes on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Mix and arrange skin-side down in a single layer. Roast for 15-20 minutes, until softened and lightly browned.

Step 6

Bacon: Place a pan on medium-high heat and add a drizzle of olive oil. Lay the bacon slices down in the pan and cook for 1½ - 2 minutes a side until golden and crispy. Remove, drain on paper towels and then cut into strips (1cm).

Step 7

Serve by mixing the sauce through the fusilli, top with the cherry tomatoes, rocket, bacon strips and sunflower seeds.