Words & Recipes: Ruth Pretty  Styling & Photos Carolyn Robertson

Ruth Pretty’s fresh take on a refreshing summer salad— the perfect plate to bring.  

Serves: 8

INGREDIENTS

5g dried wakame seaweed
200g dried soba noodles
1 tablespoon sesame oil
½ cup spring onions, sliced
2 teaspoons caster sugar
1 tablespoon lemon juice
¼ teaspoon shichimi togarashi, a Japanese spice mix available at Asian speciality stores
½ cucumber, partially peeled and thinly sliced
¼ cup coriander leaves

METHOD 

Cover seaweed with hot water and leave for 10 minutes to rehydrate. Drain.

Bring 2 litres of water to the boil. Add the noodles and stir for 30 seconds. Return to the boil and add 1 cup cold water. Bring back to the boil again. When noodles are al dente, drain well and transfer to a large bowl.  Add the seaweed, sesame oil, most of the spring onions and shichimi togarashi. Toss well and taste for seasoning. Pile onto a platter and sprinkle with cucumber, coriander leaves and the remaining spring onions.

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