Ingredients

• 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

Dressing

• 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

Method

• 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.