Today’s recipe is shared with us by 4ate7 Wholefoods – two incredible girls who are strong believers in clean, wholesome eating. The Christchurch-based sisters, Rosa and Margo Flanagan, have always had magical hands when it comes to preparing healthy and delicious food, and have recently begun sharing their passion on social media which has sparked the interest of many. They have also started privately catering for parties, and even spent this summer selling their food at the Wanaka Farmers Market. 4ate7 Wholefoods is definitely one to keep an eye on (and to get to cater your next dinner party)!
They’re sharing one of their secret recipes with us today – a delicious soba noodle salad…
Green Pesto Soba Noodle Salad
Large bunch of basil
Large bunch of coriander
1 cup cashews
3/4 cup olive oil
1/2 cup parmesan cheese, grated
Juice of 1/2 a lemon
Pinch of sea salt
1 packet (450g) of organic green tea soba noodles (or normal soba noodles)
2 medium carrots, cut into thin sticks
10 snow peas
10 cherry tomatoes
Bunch of spinach
1/2 cup edamame beans
1/2 head of broccoli
Extra basil and coriander to serve
Edible flowers (optional)
Pine nuts or cashews (optional but recommended)
1 // Bring a large saucepan of water to the boil. While the water is being heated, process all the ingredients for the pesto together in a food processor or blender. If pesto isn’t runny or smooth enough add a little more olive oil.
2 // Place the soba noodles in the boiling water and reduce heat to a simmer for 5-8 minutes – check your noodle packet instructions for specified timing.
3 // While the noodles are cooking, blanch edamame beans and broccoli for 2-3 minutes in boiling water. Once cooked, drain and refresh under cold water. Thinly slice or julienne your carrots, radishes and snow peas.
4 // Once noodles have cooked, drain them and refresh under cold water. Transfer the noodles into a large bowl and toss through the pesto until evenly coated. Stir through carrots, snow peas, cherry tomatoes, edamame beans, broccoli, radishes and spinach. Top with extra herbs, crushed pine nuts or cashews and edible flowers.
5 // Serve with salmon or grilled chicken.