Plum & noodle salad with miso-tahini dressing
The subtle sweetness of the plums balances out nutty, calcium-rich tahini and sesame seeds. You can swap the edamame for broad beans, petits pois or garden peas – whatever you have to hand.
- CourseMain meal
- Prepare20 mins
- Cook5 mins
- Total time25 mins
- 150g Essential Frozen Edamame Beans
- 250g wholewheat noodles
- 2 tsp sesame seeds
- 2 tbsp tahini
- 1 tbsp Cooks' Ingredients White Miso Paste
- 2 unwaxed limes, zest and juice of 1, 1 in wedges
- 2 tsp maple syrup
- 10g ginger, finely grated
- 160g pack Cauldron Marinated Tofu Pieces
- 1 ripe avocado, chopped
- 4 ripe plums, sliced
- 25g pack coriander, leaves finely chopped
Cook the edamame beans in a pan of boiling, salted water according to pack instructions, adding the noodles for the final 3 minutes and stirring frequently to separate them. Tip into a colander and refresh under cool water, drain well, then tip into a large bowl. Meanwhile, toast the sesame seeds in a small pan for 1-2minutes until golden; set aside.
Make the dressing by mixing the tahini, miso, lime zest and juice, maple syrup and ginger in a bowl with 3-4 tbsp warm water (to the consistency of single cream).
Toss the dressing through the noodles and edamame; season. Stir in the tofu, avocado, plums and 2/3 of the coriander. Divide between plates or bowls, then scatter over the coriander and toasted sesame seeds. Serve with the lime wedges to squeeze over.
Typical values per serving when made using specific products in recipe