Colorful and refreshing, without too much salt or acidity, this is a dish that warms the body in moderation and nourishes the brain and is therefore suitable for both hot summer days or for activities that require concentration and learning.
Recipe provided by my dear friend Irit Aish - Ayurveda Consultant
What's in it? (for 4):
2-3 fresh broccoli cut into small flowers (~3 cups) ½ small red cabbage cut into cubes 2 tablespoons olive oil ½ teaspoon salt
1 whole lemon juice 4 tablespoons cold-pressed sesame oil ½ cup Tahini 4 tablespoons soy sauce 1 tablespoon fresh grated ginger 1 pack Soba noodles A tablespoon roasted sesame seeds
To Garnish: ½ cup freshly chopped fresh coriander
*You can add tofu cubes fried in little oil in a skillet to add more protein
Preheat oven to 200C, in a large bowl mix broccoli and cabbage with olive oil and salt, spread over a baking sheet and roast for about 20 minutes (stirring occasionally).
While the vegetables are in the oven, make the dressing: add lemon juice, sesame oil, Tahini, soy sauce and ginger, mix well and keep aside.
Boil a pot of water and cook the Soba noodles according to instructions, less 1 minute to ensure they're cook just right (al dante). Drain and mix with the vegetables
Add sauce and mix gently. Sprinkle with roasted sesame seeds & coriander and serve