Soba, Mangetout & Tarragon Salad With Carrot-Miso Dressing

To make the dressing, combine all the ingredients in a blender and purée until as smooth as possible.

Fill a large saucepan with water and bring to the boil. Cook the soba according to the package instructions – usually this involves a quick boil followed by simmering at a lower temperature, generally anywhere from 3-8 minutes in total.

When there’s 1 minute left on the soba, add the mangetout to the pan and cook for a final minute. Drain in a sieve and rinse thoroughly under cold water to remove excess starch, then drain very well and toss with the sesame oil.

To serve, spoon some dressing on top of the noodles and garnish with the tarragon leaves and sesame. If you keep the dressing separate, this will last for three days in the refrigerator.