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Charred broccoli & mandarin soba salad
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300g broccoli crown, cut into bitesized pieces
1/2 tbsp toasted sesame oil, plus 2 tsp
200g pack soba
2 tbsp cider vinegar
2 tbsp reduced salt soy sauce
2cm piece ginger, peeled and finely grated
1/2 x 28g pack coriander, leaves only
175g can Essential Mandarin Oranges In Fruit Juice, drained
30g cashew nuts
1 tsp sesame seeds (toasted, if liked)
1. Preheat the grill to medium and bring a medium saucepan of water to the boil. Toss the broccoli in ½ tbsp sesame oil then spread out onto a large baking tray. Grill for 12 minutes, turning the pieces halfway through.
2. Cook the noodles in the boiling water for about 6 minutes, or until al dente. Drain and rinse under cold water until completely cool. Dry and set aside.
3. Whisk together the remaining 2 tsp sesame oil, vinegar, soy sauce and ginger. Toss with the noodles, broccoli, coriander, mandarins and cashews until well mixed. Top with the sesame seeds and serve.
Cook’s tip This salad keeps well, covered in the fridge for up to 24 hours, making it a good option for lunch the next day. Allow to return to room temperature for 20 minutes before serving.
Typical values per serving:
vegetarian/vegan/source of fibre/2 of your 5 a day
This recipe was first published in July 2021.