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Miso chickpea noodle salad

I love this light summery salad with the combination of sweet juicy fried nectarines and the saltiness of the miso. Miso is a fermented food, providing the good probiotic bacteria which our gut thrives on.

Prep time: 5 minutes

Cooking time: 15 minutes

1 baking tray, 1 medium frying pan, 1 small pot Best for: Lunch and can be pre-p


Ingredients (serves 2)

1 tin of chickpeas

2tbsp white miso paste

1 tbsp maple syrup

3 tbsp sesame oil

1 tbsp black sesame seeds

Rice noodles

2 nectarines

2 spring onions sliced

1/4 cucumber chopped in half and sliced

1 inch of ginger finely diced

1/2 red pepper

1 red chilli (seeds removed if you prefer less heat)

1 lime

A bunch of coriander to serve

Preheat oven to 180’ and place the pot on the boil

Drain and rinse chickpeas and place in a bowl Stir in 1tbsp of miso paste, 1tbsp of sesame oil and half tbsp of maple syrup Spread evenly over a lined baking tray and sprinkle 1tbsp of black sesame seeds on top (white will also do) Bake for 15 mins, turning half way through

Place noodles in the pot and simmer for 3minutes until soft

Slice nectarines into 6 pieces and slice spring onions. Add to the frying pan with 1tbsp of sesame oil for 2 minutes

Meanwhile make your ginger sauce -ginger, red pepper, chilli, 1tbsp of miso, 1tbsp of sesame oil, 1/2 tbsp of maple syrup and juice of half the lime.

Drain the noodles, add to the pan of nectarines with your ginger sauce and cook for 1 further minute

Remove from the heat.

Add the chickpeas and chopped cucumber.

Serve with fresh coriander and lime wedge


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