Summer noodle salad with avocado, cherry tomatoes, hemp hazelnut dukkah and lemon maple dressing

Bring a large pot of salted water to the boil to cook the noodles.

Once boiling, cook the noodles for about 6 minutes, until tender. Strain and cool under running cold water.

Halve the cherry tomatoes.

Remove the core from the pepper and slice.

Peel and cut the carrot into thin matchsticks.

Cut the cucumber in half and thinly slice.

Place everything in a bowl with the noodles, half the dressing and a pinch of salt. Mix well, taste and add more dressing or salt, as needed.

Cut the avocado in half and remove the stone. Scoop out the flesh and dice.

Place in a small bowl and pour over with a little dressing and a pinch of salt.

Serve noodle salad, topped with avocado and hemp seed dukkah.