Sesame Avocado and Soba Noodle Salad

270 g buckwheat soba noodles

2 cups shredded red cabbage

1 medium zucchini, julienned (see note

⅓ cup store-bought roasted sesame kewpie dressing (see note)

2 tbsp black sesame seeds

2 tbsp white sesame seeds

2 large avocados, cut into wedges

200 g hot smoked trout

½ Lebanese cucumber, thinly sliced

¼ cup pickled ginger

Baby sprouts, to serve

2 tbsp shredded nori

Bring a large saucepan of water to the boil. Add the noodles and cook for 5-6
minutes or until cooked. Drain and run under cold water. Drain well. Place in a large bowl with half the sesame dressing and toss gently to coat.

Place both sesame seeds on a small plate and mix together. Press one side of each wedge of avocado into the sesame.

Divide the noodles, cabbage and zucchini between bowls. Top with avocado, trout, cucumber and ginger. Drizzle with remaining dressing and scatter with the nori.

Notes:

You can use a julienne vegetable peeler, available at Asian supermarkets, or alternatively simply cut the zucchini into matchsticks using a sharp knife

Available in the Asian aisle at most supermarkets and also at Asian supermarkets

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Sesame Avocado and Soba Noodle Salad