It has been a fierce summer this year in New Zealand, with long balmy days and sticky evenings.

We like to serve this salad cold but it would be equally addictive served piping hot.

The tahini dressing is an all time favourite and can be dolloped generously onto almost anything for instant deliciousness.

This recipe can be adapted by adding any vegetables you like, however we highly recommend adding the edamame which look like green pearls hiding amongst the soba. Serves Two hungry humans

Spicy Tahini Dressing Tahini, 1 cup

Red chili, 1, deseeded, finely chopped

Ginger, 1 inch, grated

Garlic, 1 clove, minced

Lemon, 1, juice

Orange, 1, juice

Soy sauce, 1 cup

Maple syrup, ½ cup

Sesame oil, ¼ cup

Add all the ingredients into a food processor, blend until you have a thick dressing. This makes quite a lot and can be stored in the fridge for a couple of weeks.

For the Salad Soba noodles, approx

250g Red cabbage, 1 cup, shredded

Edamame, thawed, 1 cup

Avocado, 1

Broccolini, 8 florets

Sesame seeds, toasted, 2 tsp

Crushed peanuts, 2 tsp

Cook the noodles until they are soft but still retain a bite, rinse in cold water to stop the cooking process.

Place the noodles in a mixing bowl with the cabbabe, edamame and as much of the dressing as you desire. Mix well and place in serving bowls. Quickly fry the broccolini in a little sesame oil and add to the bowls. Top with slices of avocado, sesame seeds and peanuts.