Chicken Soba Noodle Salad
serves 4-6
INGREDIENTS
Make the dressing:
1 garlic clove, minced
1 Thai chili, minced
1/2 cup olive oil
1/2 cup Japanese rice wine vinegar
1 tbsp soy sauce
1 tbsp tahini
1/2 tsp sesame oil
1 tsp sugar
salt and pepper
1 Thai chili, minced
1/2 cup olive oil
1/2 cup Japanese rice wine vinegar
1 tbsp soy sauce
1 tbsp tahini
1/2 tsp sesame oil
1 tsp sugar
salt and pepper
Make the salad:
1 carrot
1 carrot
1 cucumber
1 red bell pepper
1/4 cup green onion, finely chopped
4 portions of Japanese soba noodles
3-4 chicken breasts, fully cooked and shredded
1/4 cup green onion, finely chopped
4 portions of Japanese soba noodles
3-4 chicken breasts, fully cooked and shredded
Garnish:
2 tbsp roasted Japanese black and white sesame seeds
1/4 cup cilantro leaves
METHOD:
1. In an empty glass jar, add all the ingredients for the dressing. Close tightly with lid and set aside.
2. Julienne or shred carrot, cucumber, pepper and set aside. You can also use a sprializer or box grater to create long vegetable strands.
3. Cook soba noodles according to package directions. Drain and rinse with cold water. Place cold noodles in a large wide serving bowl.
4. Top noodles with shredded vegetables, chicken and green onion. Chill until ready to serve.
5. Just before serving, shake jarred dressing until well combined. Pour over noodle salad and garnish with sesame seeds and cilantro. Toss well and serve.
METHOD:
1. In an empty glass jar, add all the ingredients for the dressing. Close tightly with lid and set aside.
2. Julienne or shred carrot, cucumber, pepper and set aside. You can also use a sprializer or box grater to create long vegetable strands.
3. Cook soba noodles according to package directions. Drain and rinse with cold water. Place cold noodles in a large wide serving bowl.
4. Top noodles with shredded vegetables, chicken and green onion. Chill until ready to serve.
5. Just before serving, shake jarred dressing until well combined. Pour over noodle salad and garnish with sesame seeds and cilantro. Toss well and serve.
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Kale and Romaine Salad
serves 4-6
INGREDIENTS:
1 head romaine lettuce
1 bunch kale
6-8 radishes, sliced thinly
1/4 cup chopped parsley
1/2 cup tahini dressing
1 bunch kale
6-8 radishes, sliced thinly
1/4 cup chopped parsley
1/2 cup tahini dressing
METHOD:
1. Wash lettuce and kale. Dry and cut lettuce into bite size pieces. Place into a large salad bowl.
2. Tear off kale from stem into bite size pieces and add to salad bowl. Top with radishes and parsley. Chill until ready to serve.
3. Toss with tahini dressing just before serving.
2. Tear off kale from stem into bite size pieces and add to salad bowl. Top with radishes and parsley. Chill until ready to serve.
3. Toss with tahini dressing just before serving.
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Roasted Cauliflower Quinoa
serves 6-8
INGREDIENTS:
1 cup tri-coloured quinoa, cooked
1 cup tri-coloured quinoa, cooked
1 head cauliflower
1 cup grape tomatoes, halved
1/2 cup parsley, finely chopped
juice from half a lemon
extra virgin olive oil
coarse salt and pepper
1 cup grape tomatoes, halved
1/2 cup parsley, finely chopped
juice from half a lemon
extra virgin olive oil
coarse salt and pepper
METHOD:
2. Rinse and cut cauliflower into large pieces and place in a large mixing bowl. Drizzle with olive oil and season. Spread on a baking sheet and roast for 30-40 minutes until golden. Set aside.
3. In the same mixing bowl, add cooked quinoa, tomatoes, parsley. Toss with lemon juice and olive oil.
4. Shred roasted cauliflower into florets and add to bowl. Toss and adjust seasoning if necessary. Serve at room temperature.
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