If you love tomatoes, this dish is packed with juicy ones! The Asian-style salad contains soba noodles to make the dish more substantial, you can adjust the quantity to make it a light meal or a full one.
- 1/3 cup extra virgin olive oil
- 2 tbsps chopped fresh ginger
- 2 cloves garlic
- 1 tsp fish sauce
- 1 tbsp soy sauce
- 500 g small truss tomatoes
- 270 g soba noodles
- 2 bunches asparagus, halved lengthways
- 2 Japanese cucumbers, diced
- 1 cup Thai basil leaves
- 2 tbsps black sesame seeds
Preheat oven to 180 C.
Blend the olive oil, ginger, garlic cloves, fish sauce and soy sauce until almost smooth. Place the tomatoes and oil mixture into an ovenproof dish; roast
for 40 mins or until the tomatoes are beginning to split.
Meanwhile, bring a large pot of salted water to the boil and cook the noodles following packet directions. Drain and rinse under cold water.
Boil, steam or microwave the asparagus until just tender but still crisp and bright green.
Arrange the noodles, asparagus and the cucumber on a serving platter. Spoon over the warm tomato mixture and their cooking liquid. Top with the basil and sesame seeds.
Recipe & Photo: John Paul Urizar/Bauersyndication.com.au