Blistered cherry tomato soba

2-4 25 MINS

● 230G DRIED SOBA NOODLES ● 3TBSP EXTRA-VIRGIN OLIVE OIL ● 4 GARLIC CLOVES, THINLY SLICED ● 280G CHERRY TOMATOES ● 180G BROCCOLI FLORETS ● ¼TSP FINE-GRAIN SEA SALT, PLUS MORE TO TASTE ● 20G CHOPPED MINT LEAVES ● 80G WELL-TOASTED CASHEWS, CHOPPED ● GRATED PARMESAN ● SHICHIMI TOGARASHI OR CHILLI FLAKES AND LEMON ZEST, TO SERVE

1 Bring a large pot of salted water to the boil. Add the soba noodles and cook according to the packet instructions for al dente.

2 In the meantime, combine the oil, garlic and tomatoes in a large frying pan over medium heat. Cook for 3 mins, stirring occasionally, then add the broccoli. Cook, continuing to stir, for 3–4 mins more, until most of the tomatoes burst and the broccoli is bright green. Remove the pan from the heat and add the salt.

3 When the soba is cooked, drain it well and add it to the tomato mixture in the pan. Stir in the mint and cashews. Taste and add more salt as needed. Serve the soba in individual bowls with parmesan, shichimi togarashi or chilli flakes and lemon zest on the side.