Soba Noodle and Avocado Salad with Adobo Verde Recipe

Cook the noodles according to the pack instructions then drain and run under cold water until cooled. Pop into a bowl and drizzle with a splash of sesame oil. In the same water, blanch the sugar snap peas for 2-3 minutes, then drain and refresh under cold water. Set aside.

Using a vegetable peeler, peel the cucumber into ribbons, avoiding the watery core (this can be juiced for another time) and set aside. Using a spiraliser, spiral the courgettes and rub with a little more sesame oil.

For the Adobo Verde, add the chilies, spring onions, olives, fresh and dry herbs to a food processor and roughly chop.

Drizzle in both oils to form a chunky dressing. Taste and add the lime juice, salt, and pepper to your taste.

When ready to serve, divide the noodles between 4 bowls and peel and halve the avocados.

Add half an avocado, cucumber ribbons, courgette spirals and sugar snap peas to each bowl and drizzle with the dressing.

Garnish with black sesame seeds and fresh herbs before serving with extra lime wedges if liked. Great served with leftover roast meats or a boiled egg too!