Deliciously Ella Every Day by Ella Woodward, out now published by Yellow Kite, £20. © Ella Woodward 2016. Photography © Clare Winfield.
Ingredients
- For the noodles:
- 2 large courgettes
- 2 large carrots
- 100g buckwheat noodles
- 1 red pepper, cut into very thin strips
- handful sesame seeds
- 30g cashew nuts
- 10g fresh mint leaves, finely chopped
- For the sauce:
- 8tbsp olive oil
- 15g fresh coriander
- 3tbsp almond butter
- 2tbsp tahini
- 1tbsp maple syrup
- 1tbsp tamari
- juice of 1 lemon
- 3 garlic cloves, crushed
- 1tsp cayenne pepper
Method
Peel the courgettes, then use a vegetable peeler to peel the flesh into strips around the core – I normally discard the seedy centres, as they’re hard to peel. Do the same with the carrots.
Cook the noodles according to the packet instructions.
Meanwhile, make the sauce. Simply place everything into a blender or food processor with 9tbsp water and whizz until smooth.
Once the noodles have cooked, drain and let them cool for a few minutes.
Place the noodles, carrots, courgettes, pepper, sesame seeds and cashews in a large bowl and pour over the dressing. Mix everything together, then sprinkle the mint on top.
Top Tip
For a lighter salad, skip the buckwheat noodles and use an extra courgette and carrot instead.
