Soba Salad with Miso & Green Olive Pesto
1 packet of soba noodles 2 tbsp Pip’s Miso, Spinach and Green Olive Pesto (recipe on opposite page) 1 avocado, diced 1 cucumber, diced 1 bunch of spring onions, sliced (keep a little aside for garnish!) 10 green beans, sliced and blanched til tender 50g diced tofu (I used fried tofu!) OR some seared prawns OR a handful of BBQ chicken, sliced 1/2 cup of baby spinach, washed well 1 lemon optional : a few slices of pickled ginger Cook the soba noodles until tender (it just takes a few minutes) and then run under cold water to cool them down quickly. Drain very well. In a big bowl, place 2 tbsp of pesto. Add all other ingredients and toss very well and very carefully. Season with a tiny bit of sea salt and lots of freshly ground pepper. Garnish with chopped spring onions, a generous squeeze of lemon juice and some pickled ginger! Also : You can add anything you like to this salad! BBQ corn, cherry tomatoes, edamame beans, snow peas, roasted peppers… go crazy and make it your own! Eat it up!