Sardine and courgette pasta salad

Method

1. Bring a large pan of salted water to the boil, then add the pasta and cook for 2 minutes less than the pack instructions or until al dente. Drain and rinse with cold water.
2. Meanwhile, coarsely grate the courgette and put in a colander. Toss with a pinch of fine salt and set over the sink to drain for 10 minutes (the salt draws out the excess liquid).
3. Coarsely grate the tomatoes into a bowl. Whisk in the lemon juice, honey, mustard and chilli flakes. Season with plenty of salt and black pepper.
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4. Squeeze any liquid from the courgettes, then add them to the tomato dressing with the orechiette. Toss well to combine, then flake in the sardines. Serve drizzled with a little oil from the sardine tin.