This is one of those salads that toes the line between salad and not-salad territory. Is it a salad? Or is it a noodle dish parading as a salad? Either way, it’s DELICIOUS, and an excellent way to get a green fix when it’s too cold for a classic salad.
Ingredients 17
Salad
3 eggs, hard-boiled, quartered
150 g noodles (soba or wheat), cooked according to packet instructions, rinsed in cold water
1 bunch asparagus, woody ends removed, cut into 4 cm pieces on a diagonal
1 zucchini, cut into batons about 4 cm long
100 g green beans, topped and tailed
1 handful baby spinach, large
2 spring onions, roots and greens removed, sliced
1 tbsp olive oil
1 bunch bok choi, leaves separated
1⁄2 avocado, ripe, quartered
crispy shallots, to garnish, optional
Sesame Mayo Dressing
2 tbsp sesame seeds, toasted and ground
1⁄3 cup Japanese mayonnaise
1 tbsp rice vinegar
2 tsp light soy sauce
2 tsp maple syrup
2 tsp sesame oil
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Method 8
Bring a small saucepan of water and a large saucepan of water to a boil. Prepare an ice bath for the boiled . Boil the eggs in the small saucepan and then drain, cool and peel. Once peeled, cut the eggs into quarters.
Once the large saucepan of water is boiling, cook the according to the directions on the packet. Drain and rinse in cold water, then set aside.
Cut the woody ends from the , then cut into 4 cm (1½ in) pieces on a diagonal. Cut the into batons about the same length. Top and tail the . Cut the roots and greens off the , then slice them.
Toss the leaves, , , in a mixing bowl with the and a pinch of salt, then sauté in a frying pan over a medium heat, turning often until brown all over. You may need to do this in batches to prevent overcrowding.
Sesame Mayo Dressing
Toast the in a dry frying pan over a medium heat, stirring and tossing frequently until lightly golden and fragrant. Transfer to a dinner plate and allow to cool, then blitz in a high powered blender for approximately 10 seconds until finely ground but before a sticky, crumbly paste has formed.
Combine the , , , , and in a bowl or measuring cup and whisk to combine. Add the ground and stir to combine.
Add the sliced to the along with the , half the sesame mayo. Use your hands or a fork to combine, then transfer to serving bowls.
Top with warm veg, drizzle with the remaining dressing, then top with and , and crispy shallots or chilli flakes – or both.
Jessica Prescott's tips
To pump up the protein, serve this with any of my tofu recipes or throw some tofu puffs in a hot oven for 10 minutes. Add 50–100 g (1¾–3½ oz) shelled edamame beans.
If it’s a cold day and you want to roast the veg, preheat the oven to 200–220˚C (390–430˚F). Toss the broccoli and zucchini in a mixing bowl with a lick of olive oil and a pinch of salt. Spread on a baking tray and roast for 20 minutes, tossing once during the cooking time.
