Vietnamese-style noodle salad

Serves 2.

1. To make your Tamari seeds, preheat the oven to 170 degrees. Combine the Tamari and sesame oil then stir through the seeds. Spread out on a baking tray lined with greaseproof paper and roast for approximately 20 minutes or until golden, giving them a shake halfway through. Leave to cool.
2. Bring a pan of water to the boil and cook the buckwheat noodles for 4 minutes or according to packet instructions. Drain then return to the pan and drizzle with sesame oil.
3. Meanwhile make your dressing by blitzing all the listed ingredients together in a food processor. You'll have about half leftover which you can store in the fridge and use as a delicious dressing for salads that week.
4. To assemble, add half of your ingredients to each bowl in the following order: noodles, then top with the cos lettuce, grated courgette, finely diced red pepper, edamame and sliced spring onion.
5. To serve, generously drizzle with 2 tbsp of dressing per portion, and top with coriander, mint leaves, cashew nuts and Tamari seeds.