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Soba Noodle, Herb & Veg Salad // Vegan + GF+ RSF

03 / 09 / 2016

This is such a delicious salad, yet with a nice little surprising twist - delivered by the raw fennel seeds. It's absolutely perfect!! I have to say, that it's also a fabulous lunch or dinner, any time of year. You see, while you do have to turn the oven on to make it, ultimately you have a semi-warm salad with no particular "rich" flavours or grains. Yet it is also very comforting and surprisingly filling. It also keeps very well - making it unbelievably good for school, work or uni lunches on the go. If you are deterred by the fennel idea - then don't fear. I used to be a fennel sceptic myself some years ago, yet I was utterly turned round my this, and many other subtlely fennel dishes. So give it a go, because if it's any constellation, every person I've made it for, has fallen head over heals for it.

Serves 4

Ingredients

Method

  1. Pre-heat the oven to 200C fan-forced.
  2. Cook the noodles according to packet instructions, and then rinse with warm water until they are all separated and free from the threat of becoming congealed.
  3. Place both kinds of potatoes and the onion in a large bowl, followed by the paprika, mixed herbs, garlic, dulse (if using) and salt & pepper. Build up a tossing motion to evenly disperse the seasonings over the veggies. Spread them out on a lined baking tray, and roast for 40 minutes in the pre-heated oven.
  4. In a large bowl, place the noodles (untangling and pulling them apart with your hands), cucumber, fennel seeds and oil, mixing around to fully coat the noodles in the other ingredients.
  5. When the vegetables are roasted and caramelised, add to the noodles and then do one final toss to combine. Store in the fridge when not consuming. It keeps for 4-5 days.

*RECIPE VIDEO FOUND HERE