Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain, drizzle a little olive oil over it to help prevent sticking, and pour it into a large bowl.

Meanwhile, make the dressing. Add all of the dressing ingredients to a small bowl with plenty of salt and pepper.

Next, prep your ingredients. Lightly toast the pine nuts. Finely slice the red peppers and thinly slice the artichokes lengthways. Chop the preserved lemon and pickled chillies. Finely chop the dill including the stems. Drain and rinse the beans. Weigh out the capers.

Add all of the prepped ingredients and the dressing to the bowl with the pasta and toss well. Add the zest and juice of the lemon, then taste and adjust the seasonings to your taste. Add more caper brine or lemon juice for acidity, or more mustard or salt and pepper if you like.

Finish with the vegan mayonnaise and chilli flakes if using and stir well to combine. This salad is great warm or at room temperature. Store in the fridge for a couple of days and let it come up to room temperature before serving.