This buckwheat noodle salad is nourishing, delicious and versatile! Enjoy it on its own as a lunch or light dinner. Serve it with a piece of pan-fried salmon, or some grilled prawns or tofu to make an easy gourmet meal.

Serves 2

Preparation time 20 minutes

Ingredients - Salad

Approximately 150g buckwheat/soba noodles 

1/2 bunch broccolini

Small bunch (approximately 20 sprigs) watercress

Ingredients - Dressing

Juice of 1&1/2 oranges 

2 d/spn soy sauce/tamari

1 d/spn toasted sesame oil

1 tsp white sesame seeds

1 tsp black sesame seeds

1 d/spn honey

Method

1. Prepare the buckwheat/soba noodles as directed on the packet, as each brand differs slightly.

2. Cut off the fibrous lower stem of the broccolini and discard the stems.

2. In a small pot, bring half a litre of water to simmer, and blanch the broccolini by placing the sprigs into simmering water for one minute, then drain in a colander and run them under cold water for 30 seconds to cool them.

4. Prepare orange soy sesame dressing….lightly toast the sesame seeds on a low heat then combine all the ingredients together in a jar and shake (use immediately or keep refrigerated for up to 3 days).

5. To serve, mix watercress sprigs and blanched broccolini through the buckwheat noodles and generously spoon on the dressing.