Carrot Noodle Salad with Ginger-Miso Dressing

SERVES 2 | PER SERVING: 204 CALORIES | 5.4G PROTEIN | 17.9G CARBS | 14.4G FAT

Crisp and creamy, this nutritious salad makes a great light meal drizzled with a tangy ginger-miso dressing and topped with crunchy sesame seeds.

1 tbsp sesame seeds

2 large carrots

1 courgette

1 cucumber

½ ripe avocado, stoned, halved and cut into cubes

4 spring onions, finely chopped

2 handfuls of fresh coriander, chopped

FOR THE GINGER-MISO DRESSING:

juice of ½ fresh lime

3 tbsp cold water

1 tbsp tahini

1 tsp miso paste

½ tsp chopped fresh ginger

½ tsp smoked paprika

½ tsp Japanese ume plum seasoning

sea salt and freshly ground black pepper

1 Preheat the oven to 190°C.

2 Spread the sesame seeds on a small tray. Toast in the oven for 8–10 minutes, until lightly browned. Allow to cool while you prepare the rest of the salad.

3 Prepare the carrot, courgette and cucumber noodles using a spiraliser or vegetable peeler and place in a large mixing bowl. Add the avocado, spring onions and coriander and mix well.

4 Place all the ginger-miso dressing ingredients in a blender or food processor and blitz until smooth and creamy. Taste and season as needed. Pour the dressing over the vegetables and toss them in the dressing.

5 Divide the salad between two bowls and top with the toasted sesame seeds.