This cooling salad has gorgeous flavour and is loaded with goodness. It is a warm-weather favourite in my household – lovely for dinner or to share at barbecues. It's perfect just as it is or topped with roasted salmon or chicken.
Serves: 2
INGREDIENTS
90 grams soba noodles (use 100% buckwheat to make gluten-free)
250 grams asparagus (preferably quite thin), trimmed of their woody end
1 medium/large zucchini
1 large carrot
½ red capsicum, core and seeds removed and sliced very thinly
½ avocado, seed removed and cut into cubes
1 spring onion, finely sliced
Dressing
1 tablespoon brown miso paste
2 teaspoons toasted sesame oil
1 tablespoon light olive oil
1 teaspoon tamari
2 teaspoons coconut sugar
1 teaspoon finely grated ginger root
juice of 1 lime (can also use lemon)
To serve: black and white sesame seeds
METHOD
Bring a medium pot of water to a boil. Cook the noodles according to the packet instructions. Drain and run under cold water to stop any further cooking. Set aside until ready to use.
Bring another pot of water to a boil and blanch the asparagus for 1 minute. Plunge into icy cold water to halt cooking and to help retain the bright green colour. Drain and set aside until ready to use.
Trim the ends from the carrot and zucchini. Use a mandoline peeler to create matchstick-sized pieces.
Whisk all the dressing ingredients together briskly in a small jug for 1 minute until smooth.
Combine the cold noodles, all the vegetables and half the spring onion in a large bowl. Drizzle the dressing over the top and use clean hands to mix together (tongs will tear the noodles). Divide salad between 2 bowls. Sprinkle with the remaining spring onion and scatter sesame seeds generously.
Leftover salad will last 24 hours in an airtight container in the fridge.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!