Method

1. Place the pasta in a pan of boiling water and cook for 10 minutes. 
2. Meanwhile, cook the borlotti beans in a separate pan until they are brought to the boil. 
3. Cut the base of the cauliflower and chop it into small florets. Then place them into a flying pan and add some olive oil. Bake until crispy with golden edges.
4. Next, chop the red cabbage and cherry tomatoes before finely dicing the red onion. 
5. Combine the cooked pasta, red onion, borlotti beans, cherry tomatoes and red cabbage in a bowl. 
6. Season with a good amount of salt and pepper, then pour over Sacla' Agave & Mustard Salad Dressing. 
7. Toss everything together to coat evenly in the dressing and add extra dressing if you desire. 
8. To finish, add the roasted cauliflower, pomegranate and some toasted sesame seeds and give the pasta one final mix. 
9. Adjust any seasonings to taste, then serve and enjoy.