Rainbow Veg & Soba Noodle Salad with Peanut Butter Dressing Recipe

Ingredients

2 limes
1 red onion
200g cavolo nero
200g carrots
200g beetroot
1 garlic clove
A thumb of ginger
80g peanut butter
40g honey
A pinch of cayenne pepper
200g soba noodles

Prep: 30 mins | Cook: 5 mins

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Method

1. Pop a medium-sized pan of water on to boil. Squeeze the juice from 1 lime into a mixing bowl. Add ½ tbsp oil and a pinch of salt and pepper. Whisk together to make a dressing.

2. Halve, peel and thinly slice the red onion. Add it to the lime dressing. Strip the soft cavolo nero leaves off their woody cores. Thinly slice them, then add to the lime dressing. Massage dressing into the cavolo nero and red onion till they’re both brightly coloured and wilted. It should take around 2-3 mins. Set aside.

3. Trim and peel the carrots and beetroot. Thinly slice them, then slice again into thin matchsticks. Add the veg to the cavolo nero and stir to mix. Remember that beetroot stains, so protect your clothes with an apron and use a chopping board you can wash right away.

4. When the water in the pan is boiling, add the soba noodles. Simmer for 5 mins or till the noodles are cooked but still with a chewy bite. Drain and rinse under cold water to stop them cooking. Set aside in the colander/sieve to drain.

5. Meanwhile, finely grate the zest from the remaining lime into a small bowl. Squeeze in the juice. Peel and grate in garlic and ginger. Add the peanut butter, honey and a pinch of cayenne (it’s spicy, so use as much or as little as you prefer). Add a pinch of salt. Gently mix tgether to form a thick dressing. Trickle in water, stirring to combine it with the peanut dressing till you have a smooth, pouring consistency. Taste and adjust the seasoning.

6. Add the noodles to the veg. Pour in the dressing. Toss everything together to mix. Divide between 2 plates and serve.