DOCUMENT

1 corn cob, husk removed 270 g dried soba noodles (1 packet) Extra virgin olive oil, for drizzling 4 radishes, thinly sliced 1 Lebanese cucumber, halved lengthwise and thinly sliced 1 cup snow peas, trimmed and thinly sliced 3 spring onions, thinly sliced 2 cups watercress sprigs 2 tsp black and white sesame seeds, toasted ½ cup coriander leaves Dressing: 2 tsp tamari 1 tsp brown rice vinegar (or lemon juice) 1 tbsp sesame oil S O B A NOOD L E S A L A D W I T H CO R N A N D WA T E R C R E S S I NG R E D I E N T S D I R E C T I ON S This is delicious served with grilled fish, chicken, tofu, tempeh or BBQ prawns. Both the corn and noodles can be steamed in the steam oven at 100°C for the specified time in the recipe, rather than boiling on the cooktop. Bring a medium saucepan to the boil over high heat, induction setting 8. Add the corn and cook for 3 minutes, remove from the boiling water. Boil the noodles for 4 minutes, or until cooked to your liking. Cool the noodles in cold water. Preheat a griddle plate over high heat, induction setting 9. Lightly coat the corn in extra virgin olive oil and place on the griddle plate and cook for 5 minutes, turning every few minutes, until all sides are charred, cut the corn off the cob. Add all ingredients to a big bowl except the coriander. Pour dressing into the bowl with the salad and mix. Sprinkle the coriander over the top to serve. Dressing: Mix the dressing ingredients together. HINTS AND TIPS Preparation time: 20 minutes - Cooking time: 12 minutes - Serves: 4 Appliance / Function: Induction