It may be September, and the end of Summer and the start of Autumn is here. But the weather is still quite warm here in Athens, and it is still salad season for me!
I recently bought some Green Tea Soba Noodles and I love these noodles! It is also the time for Almyra – it is a plant that grows in the Mediterranean and I have no idea what it is called in English. Its Greek name means ‘salty’ and it is delicious just plainly boiled, lightly seasoned with olive oil, salt and lemon juice. You can replace this with any green vegetable that you like – spinach or even kale if you can find any. I also use thinly sliced cucumbers to add the ‘crunch’, and some boiled broccoli to keep to the green theme!
The sauce that I use to dress this salad is my favourite ginger and spring onion Momofuku-inspired sauce. The ginger gives a little heat and kick to the salad.
I would recommend serving this as a starter – it’s quite pretty with its green on green and the many different textures. It can be made well in advance and it can be kept in the fridge until time to serve. It’s nice to eat it warm – but on a very hot day, the cool salad also works great!
Ingredients: (makes 2 small portions)
1 serving size of green tea soba noodles.
Green vegetables of your choice – I used almyra, broccoli, and thinly sliced cucumbers.
1. Boil the green tea soba noodles according to instructions. Once cooked, rinse it in cold water to rid it of the starch.
2. Cook the green vegetables that need cooking – boil the broccoli and/or spinach.
3. Toss all the vegetables and the noodles together and lightly dress it with the dressing according to taste.
4. It can be eaten immediately, or you can refrigerate it and eat it cold too!