Ideal Weekday Recipe for a Quick Soba Noodle Salad

Pippa: ‘I always take this salad with me to my twice-yearly family gatherings, where 50 of my Irish and Scottish relatives descend on it. It always gets completely devoured. Keep the grated red cabbage separate from the rest, otherwise everything will turn red. And if you’re not serving this immediately: layer the ingredients. This can be done on a large flat platter, for example for a party, or in a lunchbox.’

Tip: this is how it stays fresh and fruity

Start with the dressing, followed by the noodles and vegetables, then the avocado, herbs and the nuts on top. Toss everything together before eating – if it’s in a lunchbox, simply shake it firmly with the lid on. Mixing everything only at the last moment keeps it fresh and fruity.

Preheat the oven to 180 °C (if you don’t have an air fryer).

For the dressing, stir the lime juice, soy sauce, maple syrup, sesame oil and salt together in a bowl. Taste and adjust the seasoning if necessary. Set aside.

Toss the tenderstem broccoli with the neutral oil and cook for 8 minutes in the air fryer at 200 °C (cover the ‘flowers’ with aluminium foil for the first 5 minutes, so that only the stems are visible), or for 15 minutes in the preheated oven. If they have black spots, cut them into 2.5 cm pieces and add them to a large mixing bowl if you decide to mix the salad already. Add the carrot, red cabbage, spring onion, coriander and mint.

Cook the noodles according to the instructions on the package. Drain and rinse them under the cold tap, loosening them with your fingers to prevent them from sticking together. Put the noodles in the mixing bowl, together with the dressing. Toss together with your hands if desired. Add the cabbage only at the very end.

Serve the tossed ingredients, or piles of the ingredients arranged side by side, on a large flat platter, individual plates or in lunchboxes. Place the avocado on top and sprinkle with furikake and pistachios.