Delicious summer salad with kelp noodles 

Asian vegetable and noodle salad
nRaw-food version of an old classic
n- 10 minutes serves 2–4
n- 6 large courgettes, peeled into long strips with a vegetable peeler
n- 2 carrots, peeled into long strips with a vegetable peeler
n- 1 pack Kelp noodles
n- 2 spring onions
n- 1/2 jalapeño, seeds removed and finely chopped
n- 3 tbsp Sacha Inchi seeds or almonds, chopped
nfresh coriander for garnish (optional)

nPut the vegetables and noodles into a large bowl, fold in the dressing (recipe on the next page) and mix well.
nSprinkle with Sacha Inchi seeds or almonds and garnish with coriander.

Dressing
n - 1 tbsp + 1 tsp hemp or olive oil
n - 2 tsp sesame oil
n - 2 tsp miso paste
n - 2 1/2 tbsp yacon or agave syrup
n - 2 tbsp balsamic vinegar
n Put all ingredients in a container and mix well.

>> Kelp noodles are a sea vegetable made from brown algae, rich in minerals such as calcium, magnesium and iodine. They make an excellent healthy alternative to conventional pasta. Kelp noodles are available in Asian shops.