Boil the pasta in salted water until soft, drain and set aside to cool.

In a bowl combine the cooled pasta with the halved cherry tomatoes, vintage cheddar and watercress (pulled apart or chopped). Stir thorughly.

In a food processor add your sun-dried tomatoes, the juice of one lime, one whole chilli, tablespoon of pepper, teaspoon of rock salt, coarsely chopped parsley and a dash of olive oil. Combine until it is of a smooth(almost creamy) consistency.

If you're having trouble blending the dressing, add a tablespoon of water to aid in combining the ingredients.

Once dressing is blended and to taste, pour over your pasta and stir through, ensuring all pasta is covered.

Garnish with fresh watercress leaves and two wedges of lime.