Buckwheat Noodle Salad – served with a creamy lime and tahini dressing. A salad that’s packed with iron and great as a Springtime supper.
For the Salad
75g purple sprouting broccoli
85g buckwheat/soba noodles
4 radishes, cut into fine slices
1 tbsp sesame oil
1 lean steak, cut into slices
1/2 yellow bell pepper, cut into strips
sprouts and coriander for garnishing – optional
1 cup of baby spinach
For the dressing
juice of 1 and ½ lime
2 tbsp of tahini
1 garlic clove, finely chopped
1 tsps of honey
2.5 tbsp of water >br>
How to make it…
Make the dressing
In a small bowl, pour in the tahini, lime juice, garlic and honey and then stir to form a thick paste. Mix in the water one tablespoon at a time so you can control how thick the dressing is.
Make the salad…
In a small pan, bring water to boil and put in the soba noodles. In another small pan, bring water to boil and put in the broccoli. Both take about 4/5 mins.Whilst the noodles and broccoli are slowly simmering away, heat the sesame oil in a pan. Add the steak strips, turning only after about 4 mins, at which point they will only need 1 min to crisp up on that side. If you are having this meal cold, which I recommend for lunch, rinse the broccoli and noodles in cold water. Otherwise, if you are having hot, drain the noodles and broccoli. Arrange everything in a bowl, garnish with the coriander and sprouts. Pour over the creamy dressing and then enjoy!
Thanks to Michaella for this recipe: www.michaellaskitchen.com
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