Soba salad with chicken, carrot and sesame dressing

Ingredients

For 1 serving

• Soba noodles65 g
• Chicken breast100 g
• Carrots60 g
• Cucumber80 g
• Tahini1 tablespoon
• Soy sauce1 tablespoon
• Rice vinegar1 teaspoon
• Honey1 teaspoon
• Cilantroto taste

Contains: gluten, soy, sesame,

In season: May – September

Method

1. Bring a small pan of water to the boil, add the chicken breast and poach it over low heat for 12 minutes, until white and firm in the centre. Let it cool slightly and shred it.
2. Meanwhile, bring a pan of water to the boil and cook the soba for 4–5 minutes until tender; drain and rinse under cold water, rubbing to remove the starch.
3. Peel the carrots and cut the carrots and cucumber into matchsticks.
4. Whisk the tahini with the soy sauce, rice vinegar, honey and a spoonful of water until smooth and creamy.
5. Toss the noodles, chicken and vegetables with the sauce and finish with torn coriander.