Food

food Green goddess noodle saladIngredients 300g buckwheat (soba) noodles 1 tbsp extra-virgin olive oil 300g broccoli florets or purple-sprouting broccoli, asparagus or green beans 1 medium green cabbage or pak choi, leaves finely shredded 1 medium fennel bulb, finely sliced 1 cucumber, halved lengthways, 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 or baby spinach,) 1 small handful of nuts (such as cashew nuts or peanuts) or seeds (such as sesame or poppy seeds) 4 large handfuls of fresh herbs (such as coriander, mint or basil, or a mixture), roughly chopped Method 1 Cook the buckwheat noodles in a large pan of boiling water according to the packet instructions (about seven minutes). Use two forks to tease the noodles apart during the first minute of cooking. 2 When they are tender, drain and rinse under cold water for 15 seconds. Drain again and then toss in the olive oil in a large serving bowl to stop the noodles sticking together. Set aside. 3 Using the same pan, after a quick rinse, steam the broccoli (or other vegetable), covered with a lid, in four tablespoons of boiling water for four minutes until tender. 4 Whisk all the dressing ingredients together in a bowl or shake in a jam jar with the lid on. Season to taste with salt and pepper, then drain. 5 Add the raw vegetables, spring onions and avocado to the noodles with the greens and steamed broccoli. Pour over the dressing and mix everything together. Top with the nuts or seeds and the fresh herbs.