Over the recent long weekend I got together with some friends for an Ottolenghi feast which was unsurprisingly a delicious affair. I decided to whip up this eggplant mango soba salad because I can’t go past soba noodles! It was delicious and even relatively easy for an Ottolenghi recipe!
This recipe was inspired by a crunchy noodle salad B and I had whilst at Golden Plains festival again this year. I had eaten it on a previous visit to the festival but there was something about it this time that really grabbed us both, cementing its place as our favourite meal of the festival (which is no mean feat, there’s some amazing food there!). When I got home I decided I needed to try my hand at making something similar, and I’m pretty chuffed with the results!
Sometimes I find myself getting in a bit of a rut with sauces and marinades, with the same thing ending up on meal after meal. This happened again recently so I decided it was time to try something new and after seeing mangos on special at my local fruit & vegetable shop I knew exactly what I wanted to make!
The other weekend I came across some rather ripe kiwifruit hiding out in the bottom of my fruit bowl and realised drastic action was needed to ensure they didn’t go to waste. I thought about making a cheesecake or pavlova to use them all on, but given I wasn’t planning on doing any entertaining that weekend (and definitely didn’t need to eat a whole cheesecake myself!) I thought that probably wasn’t the best idea. So, I decided I would use them as the basis of my smoothies for the next few days and see what flavour combos I could come up with!