Chilled Indian Udon Noodle Salad

Method

Cook the noodles in salted boiling water for 5 minutes.

Put the tomato wedges on a baking tray with the caper berries.

Season them with salt, pepper and 1 tablespoon of olive oil.

Bake in a pre-heated oven for 7-8 minutes at 200 degrees Celsius.

While the tomatoes are in the oven, heat 60 ml of olive oil in a pan on medium heat.

To the hot pan add ginger, mustard seeds, curry leaves, green chilies, turmeric powder, cashew nuts, broccoli and a pinch of asafoetida.

Season it to taste with salt and pepper.

Once the noodles are done, leave them to cool in a tray.

Add balsamic vinegar to the sauteing vegetables.

Cook for around 5-7 minutes.

Toss all the ingredients together gently.

Mix in the vegetables with the noodles.

Add the roasted tomatoes and capers in the salad, add basil leaves, coriander leaves and 1 small sprig of onion stalk.

Serve all in a bowl.