A Pinch of cayenne pepper or chilli flakes (optional)
Sea salt and black pepper
Cook the buckwheat noodles in a large pan of boiling water according to the packet instructions (about 7 mins). Use two forks to tease the noodles apart during the first minute of cooking.
When they are tender, drain and rinse under cold water for 15 seconds. Drain again and then toss in the olive oil in a large serving bowl to stop the noodles sticking together. Set aside.
Using the same pan, after a quick rinse, steam the broccoli (or other vegetable), covered with a lid, in 4 tbsp of boiling water for 4 minutes until tender.
Whisk all the dressing ingredients together in a bowl or shake in a jam jar with the lid on. Season to taste with salt and pepper, then drain.
Add the raw veg (pak choi/cabbage, fennel, cucumber, spring onions and avocado) to the noodles with the greens and steamed broccoli. Pour over the dressing and mix everything together.
Top with the nuts or seeds, toasted in a dry pan for a minute if you like, and the fresh herbs and chilli.
Are you an organic foodie?
Sign up to our monthly newsletter for our latest offers, recipes and blog posts.