Serves 4
- 10oz buckwheat (soba) noodles
- 1 tablespoon extra-virgin olive oil
- 10oz broccoli florets or purple sprouting broccoli, asparagus or green beans
- 1 medium green cabbage or bok choy, leaves finely shredded
- 1 medium fennel bulb, finely sliced
- 1 cucumber, halved lengthwise, seeds scooped out with a spoon and flesh chopped
- 4 spring onions, finely sliced
- 1 large ripe avocado, sliced
- 2 handfuls of fresh greens (such as watercress, baby spinach, sliced lettuce or leftover cooked
- kale)
- 1 small handful of nuts (such as cashew nuts, peanuts or almonds) or seeds (such as sesame,
- sunflower or poppy seeds)
- 4 large handfuls of fresh herbs (such as cilantro, mint or basil, or a mixture), roughly chopped
FOR THE DRESSING
- Grated zest and juice of 2 limes or 1 lemon
- 2 tablespoons toasted sesame oil
- 5 tablespoons extra-virgin olive oil
- 1 garlic clove, grated
- 1½ -inch piece of fresh root ginger (unpeeled if organic), finely grated
- 2 teaspoons tamari
- A pinch of cayenne pepper or chili flakes (optional)
- Sea salt and black pepper