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
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)
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