RECIPE OF THE MONTH – APRIL

This is one of my favourite dishes, and is so easy to make packed full of nutritious greens.

Vegan | Easy | Prep time 10 minutes | cooking time 10 minutes | serves 2-3

Ingredients:

1 tbsp sesame seeds

1 tbsp pumpkin seeds

1 tbsp of dried chilli flakes

1 lemon juiced

1 tbsp of coconut oil or sesame oil

A handful of rainbow chard

A handful of kale

A bunch of asparagus

A bunch of tender stem broccoli

Soba noodles

You can always add a fudgy soft boiled egg if you wanted an extra bit of protein

For the sauce:

1 tbsp honey

1 tbsp sesame oil

2 tbsp rice vinegar

2 tbsp tamari sauce (or soy)

A pinch of chilli flakes

Method:

Start with lightly frying on a low heat the sesame and pumpkin seeds in coconut or sesame oil. Let them cool down and set aside on some greaseproof paper

Meanwhile chop your tender stem broccoli and asparagus into shorter pieces

Next, get a large wok and stir fry the vegetables (kale, collard greens, asparagus and broccoli) in the coconut oil.

Mix the ingredients for the sauce in a small jug or bowl, and then add to the vegetables in the wok after they have started to cook for a few minutes.

Cook the soba noodles according to the instructions. They usually only take a few minutes so be aware of time. You don’t want them to go soggy (I used soba noodles that are made from buckwheat. I find these easier to digest and they have a low glycemic index. They are also gluten free so are suitable for anyone following a gluten free diet.)

When the noodles have cooked, then transfer them onto the cooked greens.

Add to a plate or bowl and garnish with the seeds and squeeze more lemon if desired.

Enjoy!