180 g sun-dried tomato in oil
2 cloves garlic - peel and finely grate
125 g sunflower seeds unshelled - roast in a pan
50 ml olive oil
480 g fusilli pasta - dry2 tablespoons olive oil
250 g carrots - peel and cut into small cubes
265 g canned chickpeas - net weight, drain and rinse before use
200 g spinach - rinse before use
2 tablespoons lemon juice - freshly squeezed
500 ml cooking water - from cooking of the pasta
800 g cherry tomatoes - cut in half - rinse before use
150 g feta cheese - cut into cubes
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
