John Whaite's soba noodle salad

Bring a large pan of salted water to the boil. Snap the noodles in ½, then add to the pan. Cook for 2 minutes, before adding the beans and peas. Return to the boil and cook for a further 3-4 minutes. Drain, rinse under cold water to cool, then drain well.

While the noodles cook, put the tahini, miso and honey into a large mixing bowl, add 2 tbsp water and whisk together. Add the salad onions and ginger, then use a spoon to scoop the ripe avocado into the bowl in little nuggets. Add the lime juice and stir.

Add the cooled noodles, beans and peas to the dressing and toss everything together, then divide into portions and top with the cashew nuts and coriander.