Serves 2
For the noodles”
2 large courgettes
2 large carrots
100g buckwheat noodles
1 red pepper, cut into very thin strips
Handful of sesame seeds
30 g cashew nuts
10g fresh mint leaves, finely chopped
For the sauce:
8 Tbsp olive oil
15g bunch of fresh coriander
2 Tbsp tahini
Just less than 1 Tbsp honey
Juice of 1 lemon
3 garlic cloves, crushed
1 tsp cayenne peppers
Peel the courgettes, then use vegetable peeler to peel the flesh into strips around the core. I normally discard the seedy center, as they are hard to peel. Do the same with the carrots.
Cook noodles according to packet instructions.
Meanwhile, make the sauce. Simply place everything into a blender or food processor with 9 Tbsp of water & whizz until smooth.
Once noodles have cooked, drain them & let them cool for a few minutes.
Place noodles, carrots, courgettes, pepper, sesame seeds & cashews in a large bowl & pour over dressing. Mix everything together, then sprinkle mint on top.
For a lighter salad, skip the buckwheat noodles and use extra courgette & carrots instead.
Deliciously Ella, Every Day
