Buy Leon: Fast Vegetarian (£20; Conran Octopus)
- 250g wheat-free soba noodles
- 300g broccoli florets
- savoy cabbage, cored and shredded
- For the dressing:
- 120g smooth peanut butter
- 1 tbsp soy sauce
- 2 tbsp warm water
- 2 tbsp fresh ginger, grated
- 1 clove garlic, crushed
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tsp honey
- pinch of salt
- pinch of freshly ground black pepper
Blend all the dressing ingredients together in a food processor or in a bowl using an immersion blender. Season with salt and freshly ground black pepper.
Bring a large pan of salted water to the boil. Add the soba noodles and cook for about 9 minutes, until almost ready, then tip in the vegetables and cook for anther 2 minutes. Drain, then transfer to a serving bowl and toss with the dressing while still hot. Serve.
Top Tip for making Warm Soba Noodle Vegetable Salad
This dressing also makes a good dip for grilled vegetable brochettes and kebabs.