1. To make the dressing, add the sunflower seeds, parmesan and chilli flakes to a mortar and pestle and give a quick, rough crush – you don't want to pulp it, you just want the oils to release from the seeds and get acquainted with the cheese. Scrape into a bowl and add ½ cup of the olive oil. Stir to combine and set aside. You can also season with salt and pepper, and add more oil depending on the oiliness of your chosen deli veg.

2. Cook the pasta in a large pot of boiling water according to packet instructions. Strain and add to a large bowl while still warm, with the deli vegetables, broccolini, almonds and chilli. Stir gently to combine.

3. When ready to serve, add the herbs then slowly drizzle over the dressing. Sometimes the deli vegetables can be quite oily – you don't want this to drown, but enough dressing to add extra oomph and flavour. Serve at room temperature. Any leftovers hold amazingly well covered tightly in the fridge for 1-2 days.

*I kept it fairly simple with the deli goods but outside of what I used here, you could include grilled and marinated eggplant, charred pumpkin and roasted peppers – all would work well. 

Find more of Katrina Meynink's recipes in the Good Food New Classics cookbook.

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