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

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Yellow pepper
Couple
1
Family
2
Cherry tomatoes
Couple
1 punnet
Family
2 punnets
Green tea soba noodles*
Couple
1 bag
Family
1 bag
Radish
Couple
All
Family
All
Avocado
Couple
1
Family
2
Carrot
Couple
1
Family
2
Rocket
Couple
1 bag
Family
1 bag
Hemp hazelnut dukkah
Couple
1 bag
Family
1 bag
Lemon maple dressing
Couple
1 pottle
Family
1 pottle

This action-packed salad features some great summer produce, New Zealand hemp seeds, Canterbury hazelnuts and organic rocket, radish and carrot.

*If you’re on the gluten-free plan, we have given you vermicelli noodles. They will take about 4 minutes to cook.

Instructions

1

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

2

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

3

Halve the cherry tomatoes.

Remove the core from the pepper and slice.

Peel and cut the carrot into thin matchsticks.

Trim the greens off the radish and thinly slice.

4

Place all the veggies and the rocket 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.

5

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.

6

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



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.