Avocado coconut noodles with edamame beans, lime and ginger

serves / 4

Ingredients

200g egg noodles

250g frozen podded edamame beans

60g sunflower seeds 100g desiccated coconut 1-2 tsp chilli flakes 60ml soy sauce

2 tbsp honey

Juice of 2 limes

20g fresh ginger, peeled and finely grated

6 spring onions

2 ripe avocados, halved and stones removed

1. First, bring a large pan of water to the boil then cook the noodles over a high heat for the time stated on the packet (about 5 minutes). Add the beans to the pan for the last 30 seconds of cooking then refresh the noodles and beans under plenty of cold water, drain in a colander and set aside.

2. Meanwhile, toast the sunflower seeds for 2 minutes in a frying pan over a high heat so that they release their natural oils. Add the coconut to the pan for 30 seconds to lightly toast then transfer the seeds and coconut to a plate to cool.

3. In a large bowl, mix together 1 teaspoon chilli flakes, the soy sauce and honey. Squeeze in the lime juice and add the ginger, then stir to combine. Shred the spring onions by cutting them finely on an angle, discarding any tough green upper layers, and slice the avocados. Add to the bowl.

4. Gently toss the cold drained noodles, beans, seeds and coconut in the soy sauce and avocado mixture. Have a taste – you may want to add more chilli flakes – then serve.

This is an edited extract from

Salad Feasts by Jessica Elliott Dennison, published by Hardie Grant Books, RRP $29.99 and is available in stores nationally. Photography by: Matt Russell