NOODLE SALAD

Prep time 20 mins Cooking time 35-40 mins Serves 8

1kg peeled and cubed butternut 2 onions, peeled, halved and sliced 90ml sunflower oil 4 tbsp brown sugar 400g rice or soba noodles 50ml water 400g broccoli, cut into florets 2 tbsp sesame oil 2 tbsp lime or lemon juice 2 tbsp black sesame seeds 2 tbsp light soy sauce 1-3 red chillies, seeded and chopped 70ml chopped fresh coriander

Place butternut and onion in a roasting pan and add half the oil. Toss to coat. Sprinkle with sugar. Roast in a preheated oven for 35 to 40 minutes until just tender. Toss once during cooking. Remove from oven, drizzle water over and stir carefully. Meanwhile, boil the noodles according to instructions on the packet and steam the broccoli until al dente. Toss the butter-nutonion mixture, broccoli and noodles together. Mix the other ingredients, including the remaining oil, in a bowl and pour it over the noodles. Toss to coat; refrigerate until ready to serve.