Fresh: Soba Salad with Miso, Spinach & Green Olive Pesto
Are you a fan of miso? I really am. There’s something super delicious about this salty Japanese staple, and I like to add it to vegetables, salads and soups to add depth of flavour and all round more-ishness. You can buy the little sachets of miso, like you’d use for Miso Soup. Or you can buy a BIG pack and keep it in the fridge to use willy-nilly on your cooking adventures.
Miso, in case you need a bit of background, is made from fermented soy beans. It aids digestion, strengthens immunity and is chock full of Vitamin B and anti-oxidants. So, to sum up, it’s really good for you! I use the type labelled WHITE miso when I cook, or supermarket type Miso Soup sachets, but you can also buy yellow, red or black miso. Generally, the darker the colour, the longer the ferment and the stronger the taste. I found a good guide to using the different types of Miso here at The Kitchn.
Today I’ve made a REALLY DELICIOUS Miso Pesto. You can use this on noodles, like I have, or you can put it on pizza, have it on rye toast, tumble it through baby potatoes, use it as a marinade or toss it with some quinoa or couscous to make a banging salad. (You can even thin it down a tad with some soy, olive oil and rice wine vinegar and dress your veggies or greens with it.) Yum. Here’s how.
Soba Salad with Miso & Green Olive Pesto
1 packet of soba noodles
2 tbsp Pip’s Miso, Spinach and Green Olive Pesto (recipe below)
1 avocado, diced
1 cucumber, diced
1 bunch of spring onions, sliced (keep a little aside for garnish!)
10 green beans, sliced and blanched til tender
50g diced tofu (I used fried tofu!) OR some seared prawns OR a handful of BBQ chicken, sliced
1/2 cup of baby spinach, washed well
optional : a few slices of pickled ginger
Cook the soba noodles until tender (it just takes a few minutes) and then run under cold water to cool them down quickly. Drain very well.
In a big bowl, place 2 tbsp of pesto. Add all other ingredients and toss very well and very carefully.
Season with a tiny bit of sea salt and lots of freshly ground pepper.
Garnish with chopped spring onions, a generous squeeze of lemon juice and some pickled ginger!
Also : You can add anything you like to this salad! BBQ corn, cherry tomatoes, edamame beans, snow peas, roasted peppers… go crazy and make it your own!
Eat it up!
Pip’s Miso, Spinach & Green Olive Pesto
makes about 1 cup full : store in the fridge and use often!
In a food processor, blitz…
2 tbsp white miso
1 cup of baby spinach, washed VERY well
1 bunch of coriander, washed VERY well
1/2 cup pitted green olives
2 tbsp toasted sesame seeds
1 tsp sesame oil
1/4 cup olive oil
juice of one lemon
freshly ground black pepper
optional : 1/2 tsp dried chilli flakes
So what do you think? Do you want to try this? Or maybe you just want to make the pesto and serve it at your next BBQ? Or just on toast? Or as your potato salad dressing?! Do you fancy that?!
This post is part of the Coles Fresh and Real story. Fresh food to inspire.