SUMMER NOODLE SALAD

This dish is served cold making it perfect for lunches to-go and for light evening meals in the sunshine. The toasted cashews and sesame seeds provide a delicious crunch and the creamy dressing provides a little kick with the fresh ginger. It’s also another versatile dish - sub in the veggies for whatever you have in the fridge.

Ingredients

Salad ingredients

• 2 portions of rice noodles

• 1 red pepper (diced)

• 100g sugar snap peas

• 4 radishes (thinly sliced)

• 2 spring onions (thinly sliced)

• 1/4 iceberg lettuce shredded

• 50g cashews

• 2 tbsp sesame seeds

Dressing ingredients

• 1 tbsp tahini

• 1 tbsp sesame oil

• 1 tbsp brown rice miso paste

• 1/2 juice of a lime

• 1/2 thumb size piece of ginger (grated)

Method

1. Preheat the oven to 200C/400F/gas mark 6.

2. Cook the rice noodles according to instructions. Once cooked run under cold water and drain.

3. Put the cashews on a baking tray in the oven and toast 4 minutes, add the sesame seeds and bake for a further 4-5 minutes until golden.

4. Whisk together the dressing ingredients.

5. Pop the salad ingredients and noodles into a large mixing bowl. Add the dressing and toss until well combined.

6. Distribute between two dishes (or Tupperware to-go) and top with the toasted cashews and sesame seeds.