Tomato and Furikake Pasta Salad

Having good condiments to hand is essential for a happy life. Furikake (a Japanese dried seasoning blend made with seaweed and sesame seeds) is always in my pantry – there are several varieties and although they are all universally good with rice, I use different flavours for certain dishes. I’ve used nori tamago (seaweed egg) flavour for this salad. If you haven’t tried it, give it a go. I literally said, ‘yeah’ out loud when I tasted this for the first time.

• 500 g tomatoes (anything that tastes good)
• pinch of caster sugar
• 300 g dried pasta (I often use elbow or fusilli)
• 6 spring onions, green part only, thinly sliced at an angle
• 1/2cucumber, sliced and quartered
• 100 gmayonnaise
• 20 mlrice vinegar
• 1 tbspcapers
• 1 tbspfurikake
• salt (optional)
• coriander sprigs, to garnish