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.
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.