COOL IT NOODLE SALAD

Vegan Makes: 4 servings

For spicy tahini ginger sauce:

1/2 cup (125 mL) tahini

2 tbsp (30 mL) grated peeled fresh ginger

2 tbsp (30 mL) gluten-free tamari or soy sauce

2 tsp (10 mL) pure maple syrup (or raw honey)

1 tbsp (15 mL) freshly squeezed lime juice

For noodle salad:

9 oz (250 g) dried whole-grain pasta

1 cup (250 mL) green peas, fresh or frozen

2 medium carrots, julienned

7 oz (200 g) radishes (small bunch) sliced

1/3 cup packed (80 mL) chopped fresh cilantro, for garnish Sesame salt (see note)

1. Make the sauce: Place the tahini, ginger, tamari, maple syrup, lime juice and 1/2 cup (125 mL) of water in a blender and blend on high until smooth and creamy. Taste and adjust the seasonings, if necessary. Set aside.

2. Prepare the noodle salad: Bring a pot of heavily salted water to a boil. Add the pasta and cook until just less than al dente, according to the package directions. Add the peas to the boiling water, remove from the heat and let it sit for 1 minute. Drain and rinse with cold water.

3. In a large serving bowl, toss the pasta and peas with the carrots and radishes. Pour about three-quarters of the sauce over top and toss to combine. Divide the noodles among four bowls and garnish with cilantro, more sauce if desired, and sesame salt.

Note: To make sesame salt, in a large dry skillet, toast 1/2 cup (125 mL) raw, unsalted sesame seeds over medium heat, stirring occasionally, until fragrant (2 to 3 minutes). Remove from the heat and transfer the seeds to a food processor or mortar. Add 1 1/2 tsp (7.5 mL) fine sea salt and process until about half the seeds are broken. The mixture will keep in an airtight jar at room temperature for up to 2 months. Makes about 1/2 cup (125 mL).