Mains

Prepare McKenzie's Yellow Split Peas as per instructions on the back of the packet = 1 cup cooked product.

Preheat oven to 200C. Line baking tray with baking paper and place tomatoes cut side up in a single layer. Brush with 2 tablespoons of the olive oil and sprinkle with sugar, McKenzie's Australian Natural Sea Salt and McKenzie's Whole Black Peppercorns to taste. Bake for 1 hour, or until soft.

20 minutes prior to the end of cooking the tomatoes, bring a large saucepan of water to the boil. Cook the pasta according to the instructions of pack, until al dente.

Heat remaining oil in a frying pan, add garlic and chilli and cook for 1-2 minutes, or until garlic is lightly coloured. Do not overcook as the garlic will turn bitter.

Drain the pasta and place in a large bowl with tomatoes, garlic, chilli and oil from the pan and remaining ingredients, mixing together well. Season and serve.

Tips: For an alternative meal, omit the tagliatelle, mix remaining ingredients in a large bowl and serve on top of grilled chicken breasts and alongside a fresh garden salad.