This quick and easy salad is great if you are looking for a filling lunch time option or the perfect meal to end your day with. It is super easy to prepare and doesn’t take long to cook either. Nutritionally it gives you a good amount of Omega 3 essential fatty acids, fibre from the noodles and antioxidant properties from the vegetable selection!

INGREDIENTS

1 X broccoli head, cut into florets

2 X servings of buckwheat noodles

2 X bell peppers, cut into thin slices

1 X TBS of sesame seeds

2 X spring onions, sliced

handful of roasted cashews

2 X TBS of brown rice miso paste

2 X TBS of smooth light tahini

2 X TBS of sesame oil

juice of 1 lime

extra virgin cold pressed olive oil

pinch of himalayan salt

METHOD

Cook the noodles according to the instructions on the pack. once cooked, drain and place in a large mixing bowl

Preheat the oven to 200c, fan setting

Place the broccoli florets onto a baking tray and drizzle with olive oil and salt. Cook for 10-15 minutes until the broccoli is charred and once cooked, remove from the oven and add to the mixing bowl with the noodles

In a small bowl, mix together the miso paste, tahini, sesame oil, lime juice and a pinch of salt, until a smooth dressing forms

Add the sliced peppers, sesame seeds, cashews and spring onions to the bowl with the noodles and broccoli, before adding the dressing. Mix well to ensure everything gets coating

Spoon the noodle salad into two bowls and top with another sprinkle of sesame seeds, spring onions and cashews