3 tbsp coconut oil, melted
½ tsp turmeric
2 tbsp soy sauce
½ tsp chilli powder
150g broccoli, separated into 3cm florets, stem trimmed and diced
150g cauliflower, separated into 3cm florets (keep the leaves)
1 red onion, roughly cut into chunks
80g buckwheat soba or brown noodles
25g sugar snap peas, thinly sliced
25g spinach, finely chopped
10g unsalted peanuts
Crushed lime wedges, to serve
1 red chilli, sliced, to serve
For the dressing
5cm piece of root ginger, peeled and finely grated
Garlic clove, finely grated
30ml sesame oil
A few drops of fish sauce (optional)
Preheat the oven to 200C/180C fan/gas 6.
Mix the melted coconut oil, turmeric, soy sauce and chilli powder together in a bowl. Put the broccoli, cauliflower and onion in a separate large bowl, add the coconut oil mixture and smother the vegetables in it. Tip the vegetables into a roasting tray and bake for 25 minutes, until golden.
Meanwhile, mix the dressing ingredients together in a large bowl and cook the noodles in a pan of boiling salted water for six minutes (or according to the packet instructions). Drain the noodles, then transfer them to a large serving bowl. Add the sugar snap peas and spinach and half the dressing and toss to combine.
When the vegetables are cooked, remove them from the oven and tip them straight into the bowl with the remainder of the dressing, while they’re still hot.
Serve the noodles with the roasted and dressed vegetables on top, scattered with the peanuts, with lime wedges and sliced red chilli on the side.