Radish, broad bean and Soba Noodle salad
- 300g (10½oz) podded broad beans, fresh or frozen
- 225g (8oz) sprouting broccoli, split lengthwise and halved
- 120g (4½oz) noodles (we’ve used or Thai Rice Noodles)
- 75g (2¾oz) pumpkin seeds, toasted
- ¾ tsp ground cumin
- 15g (½oz) coriander leaves, finely chopped
- 100ml (3½fl oz) rapeseed oil
- 1 tbsp cider vinegar
- dash of hot sauce (optional)
- 225g (8oz) radishes, finely sliced
- 30g (1¼ oz) pea shoots
Bring a large pot of water to the boil. Add the broad beans and cook for three to five minutes, depending on their size. Scoop them out, refresh under cold water and skin. Bring the broad-bean water back to the boil and cook the broccoli for two minutes. Scoop out and refresh under cold water. Leave to drain. Using the same water, cook the soba noodles for about four minutes. Start testing them after three minutes as they need to have a slight bite in the centre. When ready, drain and plunge into iced water. Leave to drain in a colander.
Make the dressing: using a pestle and mortar or food processor, reduce the pumpkin seeds, cumin, a large pinch of salt and black pepper to a powder. Transfer to a bowl and add the coriander. Gradually incorporate the oil, as if making mayonnaise. When the mixture becomes creamy and thickens, add the cider vinegar and then 3-4 tbsp boiling water from the kettle. This will dilute and stabilise the dressing. It should be the consistency of single cream. Season with hot sauce, if using.
To assemble the salad, delicately mix the broad beans, broccoli, radishes, pea shoots and soba noodles. Divide the mixture between four plates and drizzle with some of the dressing, bringing the remainder to the table.