Summer Salads!!


I hope everyone is having a fabulous Summer and enjoying the longer warmer days, my heart goes out to all of those who have been effected by the terrible bushfires.

Summer is my favourite time of the year, so many varieties of fruit and vegetables to make delicious healthy meals! I find myself eating more salads over this time as its so hot.

Some handy tips to making salads taste great are adding loads of fresh herbs, season well and always add something with some crunchy texture.

Each year I come up with different ideas for delicious salads and this year my favourite salad has been my Soba Noodle Salad, so I have decided to share it with you. Its so simple and you will definitely impress your friends and family with this one.

Give it a go, recipe below 😊 


Soba Noodle Salad

Author: Pippa McLeod

Prep Time: 30 mins         Cooking time: 15 mins   Total time: 45mins

Serves: 4



300g                      Buckwheat Soba Noodles

100g                       Broccolini

125g                      Edamame (shelled and defrosted) – you can buy bags of these at any good Asian supermarket in the freezer, it will make your life easier, trust me.

200g                       Eggplant (cut into 2cm dice)

25g                         Parsley (chopped)

25g                         Spring onion (finely sliced)

25g                         Coriander (chopped)

25g                         Fried Shallots

5g                           Sesame Seeds

25g                         Sesame oil

50g                         Soya Sauce

Olive oil (to taste)

Salt and pepper (if you desire)



  1. Pre heat oven 180 degrees
  2. Bring a large pot of salted water to the boil, add noodles and cook according to packet.
  3. Strain noodles, toss through some olive oil so they don’t stick together. Cool down in fridge.
  4. Toss cut eggplant with oil, salt and pepper. Roast @ 180 degrees until soft (usually takes 20 mins)
  5. Blanch broccolini in salted boiling water for 2 minutes and refresh in iced water. Once cooled chop into small pieces
  6. Bring out noodles from fridge, roughly chop and place in mixing bowl. Add eggplant, edamame, broccolini, sesame oil, soya sauce, coriander, spring onion, parsley and toss through.
  7. Check for seasoning add some soya sauce, salt, pepper or extra olive oil if desired.
  8. Place in serving bowl and finish with fried shallots and sesame seeds.