Easy Noodle Salad


  • 250g Cooked Wholewheat Noodles
  • 250g Thawed Frozen Peas
  • 1 Bunch Spring Onions
  • 1 Bunch Radish, thinly sliced
  • 200g pan fried mushrooms
  • 100g baby spinach
  • Pomegranate Seeds
  • 30g Za’atar:-
    • 50g pine nuts
    • 2 tbs sesame seeds
    • 2 tbs dried oregano
    • 1 tbs cumin seeds
    • 1 tbs coriander seeds
    • Pinch of chilli flakes
    • Pinch of salt


  • ½ red chilli
  • ½ thumb sized ginger, chopped finely or grated
  • Juice of ½ lemon or 1 lime
  • 50ml Olive Oil
  • 3 tbs Tamari or Soy Sauce
  • 1 tbs Maple syrup


  • To make the Za’atar, toast the nuts, seeds and spices in a dry hot pan on a high heat for 6 – 8 minutes stirring occasionally so that the mixture doesn’t burn.
  • Allow to cool, then grind together until everything has broken down into crumbs.  Store in a sealed jar for up to 3 months
  • Make the dressing by mixing all the ingredients together and mix well.
  • Put all the salad ingredients into a bowl and mix well, adding the dressing just before serving.

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