SOBA & ZUCCHINI NOODLE SALAD W CASHEW BUTTER AND ROASTED SWEET POTATO
- 200g/ 2 cup sweet potato, peeled and cubed to 2cm
- 200g/ 2 cup zucchini
- 200g/ 2 cup buckwheat noodles
- 30ml/ 2 Tbsp olive oil
- 6 cloves garlic, crushed
- 80g/ ¼ cup cashew butter
- juice of 2 lemons
- 2 Tbsp finely chopped parsley and a few sprigs
- 15g/ 2 Tbsp chopped pistachios
Soba Noodles are a thin, light brown coloured noodle made from buckwheat flour. Buckwheat is rich in protein and minerals and great for gluten-free recipes.
Preheat the oven to 180° and line a baking tray with parchment paper, toss the sweet potato with the olive oil, garlic and a pinch of salt and pepper. Once the oven is hot, roast the sweet potato for 30-45minutes or until tender. Set aside to cool.
Slice the zucchini lengthways into long thin 1mm strips and then slice again to make them roughly 3mm thick ribbons, you can use a vegetable peeler or mandoline to help with this step.
Bring a large pot of water to a rolling boil and blanch the zucchini noodles for 30 seconds beforeshocking in an ice bath, then cook the soba for 3 minutes or until al dente, once done, rinse the soba in a colander under cold water and then drizzle with the olive oil to prevent the noodles from sticking to each other. Toss the soba with the zucchini.
In a mixing bowl, whisk the lemon juice, parsley and cashew butter until well combined, it should be quite runny enough to pour, if not add more lemon juice.
Toss all the ingredients in a salad bowl and serve, garnishing with the pistachios and sprigs ofparsley.
Recipe by The Royal Nut Company.