Preheat the oven to 200c/ 400F and place the bacon on a bacon tray. Line the tray with foil to make washing up easier. When the oven is ready, roast the bacon for 15 minutes and until golden brown and crispy

Bring a medium pot of salty water to a boil and cook the pasta until al dente. Drain and rinse under cold water to suspend the cooking process. Drain and set aside.

Cut the tomatoes and the chives and set them aside.

To make the dressing blitz all the ingredients in a small food processor until smooth and emulsified.

When you are ready to serve, toss all the salad ingredients with as much of the dressing as you like. I used about ¾ of it. Adjust the seasoning and if necessary add more salt and pepper. Serve immediately.

This salad can be made in advance but the spinach leaves will wilt and the bacon will lose its crunch. You could make the rest in advance and then add the spinach & bacon just before. This is totally up to you.