Are you stuck for something for lunch? This is really delish. You can make the whole salad or you can just make the pesto and have it on toast instead. It’s a yum attack, I promise. Let’s make it…!
Soba Salad with Miso & Green Olive Pesto
1 packet of soba noodles
2 tbsp Pip’s Miso, Spinach and Green Olive Pesto (recipe below)
1 avocado, diced
1 cucumber, diced
1 bunch of spring onions, sliced (keep a little aside for garnish!)
10 green beans, sliced and blanched til tender
50g diced tofu (I used fried tofu!) OR some seared prawns OR a handful of BBQ chicken, sliced
1/2 cup of baby spinach, washed well
optional : a few slices of pickled ginger
Cook the soba noodles until tender (it just takes a few minutes) and then run under cold water to cool them down quickly. Drain very well.
In a big bowl, place 2 tbsp of pesto. Add all other ingredients and toss very well and very carefully.
Season with a tiny bit of sea salt and lots of freshly ground pepper.
Garnish with chopped spring onions, a generous squeeze of lemon juice and some pickled ginger!
Also : You can add anything you like to this salad! BBQ corn, cherry tomatoes, edamame beans, snow peas, roasted peppers… go crazy and make it your own!
Eat it up!
Pip’s Miso, Spinach & Green Olive Pesto
makes about 1 cup full : store in the fridge and use often!
In a food processor, blitz…
2 tbsp white miso
1 cup of baby spinach, washed VERY well
1 bunch of coriander, washed VERY well
1/2 cup pitted green olives
2 tbsp toasted sesame seeds
1 tsp sesame oil
1/4 cup olive oil
juice of one lemon
freshly ground black pepper
optional : 1/2 tsp dried chilli flakes
Sorry about all the recipes lately…! I really do love making food as much as I like making things!