Some evenings, you just want something that's light, satisfying and good for you. Jill Dupleix has just what you are looking for.
- 2 (850g) kumara, peeled, halved lengthways
- 1 tablespoon sunflower oil
- 1/3 cup (80ml) soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 270g packet soba noodles
- 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
- 2 x 170g hot-smoked salmon fillets, flaked
- 5 spring onions, shredded
- 1 tablespoon sesame seeds, toasted
- Preheat the oven to 180°C and line a baking tray with baking paper. Brush kumara with oil and bake for 1 hour or until tender but firm enough to slice. Cut into 2cm cubes. Set aside.
- Whisk soy, rice vinegar and honey in a bowl to combine.
- Cook the noodles in a pan of boiling, salted water according to the packet instructions, adding the asparagus for the final 2 minutes. Drain well.
- To serve, toss the noodles and asparagus in a large bowl with kumara, salmon, dressing and most of the spring onion. Divide among serving bowls, then serve scattered with sesame seeds and remaining spring onion.