Step 1

Preheat oven to 200C /400F. Paint cherry tomatoes with avocado oil and bake for 15 mins, or until bright and bursted. Remove from oven and place to the side.

Step 2

Bring a large pot of water to a boil. Add noodles and cook spaghetti until just al-dente (approx. 5 minutes). Strain noodles.

Step 3

Transfer noodles back to pot and drizzle with olive oil and lemon juice. Add tomatoes and corn, chickpeas, and chopped chives, parsley, mint and basil. Sprinkle with sea salt and cayenne (optional). Toss to combine.