This recent and vibrant Japanese-inspired salad is assured to convey some flavour to your subsequent meal. Plus it’s full of filling protein and wholesome omega-3 fatty acids.


1 packet inexperienced tea soba noodles 

100g combined leaves

200g uncooked tuna (sashimi grade) cubed

200g uncooked salmon (sashimi grade) cubed

2 Lebanese cucumbers, deseeded, and minimize into half moons

1 avocado, cubed

2 spring onions, sliced

2 tbspn roasted sesame seeds


1/2 cup ponzu (a citrus soy obtainable from Asian grocers)

2 tsps grated ginger

1 tbspn kecap manis

2 tsp sesame oil


roasted sesame seeds

wasabi peas

fried shallots


Step 1.

Prepare dinner inexperienced tea soba noodles as per instructions on packet.

Step 2. 

Place soba noodles on a big platter.

Step 3. 

Combine by means of greens. High with sashimi and veggies.

Step 4.

Drizzle with dressing.

Step 6. 

Garnish with sesame seeds, fried shallots and wasabi peas.


To make simple work of this, ask your fishmonger to cube the fish for you. 

Serves 4-6. 

Better Together Kitchen

Extract from Higher Collectively Kitchen by Ronnit Hoppe and Delia Baron. Accessible now. Go to Higher Collectively Kitchen to buy.