1
Bring a small saucepan of salted water to the boil. Cook the noodles for 4–5 minutes until al dente, adding the peas for the final minute. Drain and refresh under cold water until cool to touch.
2
Set a small frying pan over medium–low heat, add the cashews and seeds, and cook for 8–10 minutes until golden. Remove from the heat and set aside.
3
To make the dressing, in a small bowl, whisk together the tahini, maple syrup, miso, lemon zest and juice, tamari, olive oil and 1 tablespoon of water.
4
To serve, toss together the noodles, peas, toasted nuts and seeds, cucumber, avocado, mint and coriander. Pour over the dressing and season to taste with flaky sea salt. Divide into bowls and drizzle with extra virgin olive oil.
