If you’re looking for inspiration this weekend, try our Roast Vege and Soba Noodle Salad finished with our MCT Oil inspired dressing! 🥦🍜
This recipe features crispy veggies and tender noodles with our bold yet simple MCT oil dressing – completely irresistible! 🌈 ✨
1 Broccoli head
100g Spinach fresh
200g Soba noodles, cooked and drained
20g Refined coconut oil, for roasting
3 Garlic cloves, roasted
2 Tbsp Sesame seeds, toasted
1 Tbsp MCT oil
2 Tbsp Light soy sauce
2 Tbsp Fresh lemon juice
1 Tbsp Sesame oil
1 Tbsp Honey
Pre-heat oven to 220°C and wash carrots, broccoli, and spinach.
Peel and cut the top off each garlic clove, cut carrots and broccoli into thick stick pieces, and drizzle with melted coconut oil.
Place carrots and garlic cloves onto a baking tray and roast for about 20 minutes or until carrots are al dente. Add broccoli and roast for another 5 minutes. Toast sesame seeds in a pan until golden brown.
Let vegetables cool and crush garlic with a fork.
Bring a large pot of water to rapid boil. Add soba noodles and cook for 2 ½ minutes. Drain soba and transfer to a bowl with cold water to stop the cooking then remove soba from cold water and set aside.
For the dressing, mix all the ingredients together.
In a separate bowl add carrots, broccoli, spinach, soba noodles, and crushed roasted garlic. Toss the dressing through the salad and enjoy!