Sesame Noodle Salad

This is the salad I make on repeat in summer, it's quick, it keeps well, and it's endlessly adaptable depending on what's in the fridge. On its own it's more of a fresh, crunchy side than a protein-packed main, but that's exactly why it works so well alongside teriyaki tofu or crumbled tempeh, you get the crunch and freshness here and the protein does its job elsewhere on the plate.

Why it's nutritionally good

• A genuinely good spread of plants in one bowl, carrots, cucumber, spring onion, mint, chilli and garlic all going in raw or barely cooked, which keeps a lot of their nutrients intact

• Sesame seeds and mixed nuts add healthy fats, magnesium and a bit of extra protein

• Ginger and garlic bring their usual plant compounds along with the flavour

• Rice noodles keep this naturally light and gluten free if that matters to you

• The dressing is doing a lot of the flavour work here, so it's worth knowing it carries a fair bit of oil and sugar from the golden syrup, not something to worry about in a salad like this, just useful to know if you're building the rest of your day around it

Pair it with tofu or tempeh and spring rolls and you've got a properly balanced dinner, plenty of plants, good fats, and protein from wherever you're pulling it in alongside.

Serves 2

Ingredients

3 carrots

1 cucumber

2 portions rice noodles

2 spring onions

A handful of fresh mint leaves

A handful of mixed nuts, roasted

1 tablespoon sesame seeds

1 red chilli, finely sliced

For the Dressing

50ml olive oil

50ml rice wine vinegar

1.5 tablespoons golden syrup

3 tablespoons sesame oil

1 tablespoon lime juice

1 tablespoon soy sauce

1-inch piece of ginger, grated

½ clove garlic, minced

Method

Prepare the dressing: Add all dressing ingredients to a jar, and shake well until combined.

Cook the noodles: Follow the package instructions, then drain and rinse under cold water to prevent sticking. Place in a large bowl and pour over the dressing.

Peel the carrots and cut them into thin, long ribbons using a peeler.

Do the same with the cucumber, discarding the watery centre.

Slice the spring onions thinly.

Assemble the salad: Add the carrot, cucumber, and spring onions to the noodles. Pour over the dressing and toss everything together until well coated.

Garnish and serve: Top with chopped fresh mint leaves, roasted, chopped nuts, sesame seeds, and sliced red chilli. Goes well with teriyaki tofu or crumbled tempeh and spring rolls for a delicious, balanced dinner