Fresh, filling and smothered in a lime, ginger, and coriander sauce, this salad makes a great packed lunch if you manage not to slurp it all up for dinner.
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Serves
2
Soba Noodles
Tenderstem Broccoli
Frozen Shelled Edamame
Courgette
Carrot
Coriander
Tahini
Water
Limes
Ginger
White Miso
Agave Nectar
Fine Sea Salt
Sesame Seeds
Chilli Oil
Seaweed
Serves
2
Soba Noodles
Tenderstem Broccoli
Frozen Shelled Edamame
Courgette
Carrot
Coriander
Tahini
Water
Limes
Ginger
White Miso
Agave Nectar
Fine Sea Salt
Sesame Seeds
Chilli Oil
Seaweed
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Step 1.
Boil Soba noodles according to package directions, drain and rinse with cold water.
Step 2.
Roughly chop the broccoli.
Step 3.
Boil broccoli for 2 minutes in salted water, add edamame for another 1 minute. Drain and run under cold water to cool down.
Step 4.
Slice the courgette and carrot into thin batons using a knife or a julienne peeler.
Step 5.
To make the dressing, add the coriander, tahini, water, juice of 3 limes, ginger, miso and agave and blend until smooth.
Step 6.
To serve, add all of the vegetables to the noodles and top with plenty of dressing. Sprinkle some sesame seeds on top and finish with chilli oil, if using. Serve with the crispy seaweed on top and on the side.
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