The Tropical Treat

Weekday Dinners

Jerk salmon with avocado quinoa

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Jerk salmon with avocado quinoa

A very easy jerk salmon with avocado quinoa – a pretty healthy dish that’s full of so much flavour.

Jerk really needs no introduction as one of Jamaica’s greatest exports.

Firstly, have you ever made jerk from scratch? It’s game changing. I found a jerk paste recipe by Levi Roots, ‘reggae reggae sauce anyone’? on the BBC food website and it worked a treat.

So after blitzing all the ingredients (see below) and making the paste, I let it marinate over the salmon fillets for about an hour (would be even better overnight) and pan fried it in a little butter.

Jerk salmon with avocado quinoa

Another thing to note is that this easy jerk salmon is very versatile, it can be served with some rice and peas, roasted veggies or perhaps even a Buddha bowl for instance.

However, for this recipe, I’ve made the pan-fried jerk salmon with a fresh avocado quinoa salad which is from The Avocado Cookbook by Heather Thomas. To make it, just dice some avocado, spring onions, chives, a drizzle of extra virgin olive oil, a squeeze of fresh lemon and little sea salt and pepper.

To sum up, it’s something super bright and summery perfect for a quick lunch and make sure to take a look at my Tik Tok video to see how I made it!

Serves 2
Prep 15 mins
Cook 25 mins
Total 40 mins

Ingredients

For the jerk salmon

2 cloves garlic, roughly chopped
2cm/1 inch piece fresh root ginger, roughly chopped
1 yellow scotch bonnet chilli, chopped 
1 tbsp chopped fresh thyme leaves
1 tsp coriander seeds
2 cloves
1/2 tsp ground mixed spice
1 tsp curry powder
Salt and freshly ground black pepper
2 tbsp vegetable oil
480g salmon fillets (2x 240g )
25g butter
Lemon wedge, to serve

For the avocado quinoa 
 
100g quinoa
240ml vegetable stock
1 large ripe avocado, diced
1-2 tbsp extra-virgin olive oil
3 spring onions, diced
Juice of 1/2 a lemon
A few chives, snipped
Salt and freshly black pepper

Method

Make the jerk marinade – put all the ingredients in the blender and blitz to a paste. Place the salmon on a plate and cover with the jerk paste ensuring it is evenly coated. Cover and chill for at least 30 mins (overnight is best if you can).

Meanwhile, rinse the quinoa under cold water, then drain. Bring the stock to the boil in a pan and add the quinoa. Reduce the heat, cover and simmer gently for about 15 mins until tender and most of the stock is absorbed. Remove from the heat and leave to steam in the pan, drain off any excess liquid. Fluff up the quinoa with a fork.

In a medium sized bowl, mix the avocado, a drizzle of olive oil, spring onions, lemon juice and herbs. Season to taste with salt and pepper.

In a large pan, heat butter and pan fry the salmon for roughly 10 mins or until golden and crisp, occasionally spooning the butter over the fish. 

Divide the avocado quinoa between two plates and place the salmon on top. Enjoy!

Citrus sea bass with avocado

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Fresh zesty pan fried sea bass with tangerines and avocado. The sea bass fillets are seasoned with salt and pepper then marinated in the zest and juice of tangerines (can use clementines or oranges too), lemon juice and spring onion. A very quick, colourful and easy dish to make : )

Serves 2
Prep 15 mins + 30 mins to marinate
Cook 10 mins
Total 55 mins

Ingredients

2 sea bass fillets 
1/4 tsp salt and peppery @cornishsea_salt 
1/2 avocado, finely chopped
1/2 cucumber, de-seeded and finely chopped
A few mint leaves (optional)

Dressing

Juice of 1/2 lemon
2 tangerines, zest and juice of 1 and the other thinly sliced into rounds
A couple of spring onions, finely chopped
A drizzle of extra-virgin olive o

Method

Make the dressing first. In a small bowl whisk lemon juice, the juice of 1 tangerine, zest and spring onion.

Season the sea bass with salt and pepper and cover with the dressing ensuring it is all coated evenly. Put in the fridge for 30 minutes to marinate.

Meanwhile, assemble the tangerine slices onto a plate. Finely dice the avocado and cucumber and sprinkle over a little salt.

Heat olive oil in a frying pan over a medium heat. Once the pan is fairly hot put in the sea bass  fillets and cover with the dressing. Turn them over once after a couple of minutes and cook for 5 -10 minutes.

Place the sea bass on top of the sliced tangerines and pour over the dressing from the pan. Spoon the avocado and cucumber onto the sea bass and scatter over some mint leaves. Enjoy!

Chicken suya with cherry tomatoes and red onion

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One of my favourites – chicken suya with cherry tomatoes and red onion. Suya is a traditional Nigerian spice blend made with roasted peanuts, salt, cayenne pepper, garlic, onion, white and black pepper. 

It’s normally coated on very thin strips of beef and barbecued (then served up with cherry tomatoes and red onion in newspaper). As I’m not eating much red meat at the moment here’s a chicken traybake version with a little added honey for sticky, salty and sweet goodness. 

Serves 2
Prep 15 mins + 2 hours or marinate overnight 
Cook 40 mins
Total 55 mins

Ingredients

500g free-range chicken thighs and drumsticks
125g cherry tomatoes, sliced and quartered
1 medium sized red onion, finely sliced
1 lemon, sliced and quartered (optional)

For the marinade

2 tbsp clear honey
2 tbsp groundnut oil
Juice of 1/2 lemon
1 tsp fine sea salt 
1/2 tsp coarse black pepper 

For the suya spice mix

120g roasted peanuts
1 tsp ground ginger
1 tsp ground white pepper
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder 

Method

First marinate the chicken. Place the chicken in a large bowl and add honey, 1 tbsp oil, lemon juice, salt, black pepper and half of the suya spice (blitz the spices in a food processor until a fine crumb to make the suya spice). Mix well into the chicken and leave to marinate for at least 2 hours or overnight.

Preheat the oven to180C/ gas mark 4 / 350F. Arrange the chicken on a baking tray lined with greaseproof paper and sprinkle over 2 tbsp of suya spice (keep the remainder in an airtight jar). P

Place half the cherry tomatoes and red onion around the chicken. Drizzle over 1 tbsp of oil.

Bake for 35-40 mins or until golden brown and the chicken juices run clear. Add the remaining cherry tomatoes and red onion. Garnish with the lemon slices and enjoy!

Chicken and cauliflower tacos with a cashew sauce

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Smoky chicken and cauliflower tacos with a cashew sauce – made with only a few ingredients but healthy and full of amazing flavour. The chicken thighs and cauliflower are seasoned with a little garlic, cumin and paprika then roasted. Whilst the cashew sauce is made by blending jalapeños, cashew nuts and coriander with some lime juice. 

The corn tortillas are from Cool Chile which is an amazing supplier of Mexican ingredients in the UK but any small tortillas will do!

This recipe originally comes from Waitrose Magazine and I adapted it slightly by adding shredded chicken. Of course if you’re vegan or veggie just remove the chicken and it makes an equally brilliant taco. And if you’re looking for more taco inspo, try my plantain taco here.

Ingredients

500g free-range chicken thighs and drumsticks
1 large cauliflower, cut into small florets 
2 tbsp olive oil
2 garlic cloves, crushed 
1 tsp ground cumin
1 tsp smoked paprika
Freshly ground pepper and sea salt, to taste
Juice of 3 limes
1 small red onion finely sliced 
1 jalapeno chilli, deseeded and roughly chopped
1 handful coriander
Small corn tortillas
1 avocado, sliced 

Method

Preheat the oven to 180C fan / 200C / Gas Mark 6. Mix the olive oil, garlic, cumin, paprika and the juice of one lime together, leave to one side.

Put the cauliflower in a heatproof bowl and cover with hot water, leave for 5 mins to soften.

Meanwhile, coat the chicken thighs and drumsticks with half of the spice mixture and place on a baking tray lined with greaseproof paper. Drain the cauliflower and spread on another lined baking tray and coat with the rest of the mixture. Season with salt and pepper.

Roast the chicken for 40 mins and the cauliflower for 20, making sure to turn everything over a couple of times. Once cooled, shred the chicken into pieces using a knife and fork.

Take two small bowls. Put the sliced red onion and soak in the juice of one lime. Soak the cashew nuts in cold water for 10 mins.

Blend the drained cashews, jalapeño, coriander and the rest of the lime juice and a couple of tbsp water. Season with salt and pepper.

Heat the tortillas in a hot dry pan and then spread the cashew sauce over each taco. Top with shredded chicken, cauliflower, sliced avocado, pickled onions and any left over coriander leaves. Enjoy!

Chilli harissa roasted root vegetables with almonds and feta

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Chilli harissa roasted root vegetables with almonds and feta. Perfect for the season and a great way to use any root vegetables you may have around. This warming veggie tray bake is perfect to have on its own or just use it as a side with roast chicken. 

I bought some new ingredients from Belazu to try out and decided on the smoked chilli harissa paste and Arbequina early harvest extra virgin olive oil. I discovered the brand after helping at a supper club with superstar chefs Alexandra Dudley and Nina Parker.

It’s the season for root vegetables (parsnips, squash, pumpkin, sweet potatoes etc), cosy nights and dinners inside. And I thought spicing them up could be a nice twist.

It’s all very simple. Slice the vegetables up and coat with the harissa paste, lemon juice, olive oil and a little salt and pepper. Pop in the oven until it’s crispy and roasted to perfection.

Then plate (maybe drizzle a little more oil) and serve with toasted almonds, crumbled feta and sprinkle of coriander leaves. Enjoy!

Serves 4
Prep 15 mins
Cook 50 mins
Total 65 mins

Ingredients

300g baby carrots, top, tailed and halved
200g baby parsnips, top, tailed and halved 
1 large sweet potato, cut into batons
200g new potatoes, quartered 
3 tbsp Belazu’s Arbequina Early Harvest Extra Virgin Olive Oil
1-2 tbsp Belazu’s Smoked Chilli Harissa 
Juice of 1 lemon 
Sea salt and freshly ground pepper 
30g almonds, toasted 
50g feta, crumbled 
Handful of coriander leaves, to serve (optional) 

Method

Preheat the oven to 200C / gas mark 6 / 400F. Put the root vegetables onto a large baking tray (making sure they don’t overlap).

In a small bowl, mix the olive oil, chilli harissa, lemon juice and a little salt and pepper. Toss the vegetables in the harissa marinade, ensuring it is well coated. 

Roast for 50 minutes until the vegetables have crispy edges and cut easily with a knife, you may need to turn the vegetables over a couple of times. Drizzle over a little bit more olive oil.

Meanwhile, heat a medium sized pan, toast the almonds in 1 tsp of olive oil until lightly browned and leave to one side to cool.

To serve, transfer to a dish and sprinkle over the toasted almonds, crumbled feta and coriander leaves. Enjoy!

Chipotle salmon with pineapple salsa

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A vibrant and lovely dish. There are lots of flavours at play here but it works really well.

The hardest part is the chopping. To be fair there is a lot of chopping in this recipe but it’s worth it. Make sure to marinate the fish over night, you can definitely taste the difference. 

You could definitely use this recipe for tacos. Flake the salmon into bits, top with the pineapple salsa and finish off with sour cream or crumbled feta. Enjoy!

Serves 2
Prep 15 mins + overnight marinating
Cook 30 mins
Total 45 mins

Ingredients

For the salmon

1 tsp chipotle chill flakes or paste
2 tbsp olive oil
Juice of one lime and zest 
2x 240g skinless salmon fillets
1/2 red onion, finely sliced
A handful of coriander leaves
Salt and freshly ground pepper

For the pineapple salsa

350g fresh pineapple, cut into slices
2 fresh chillies, finely diced 
1 medium sized pointed red pepper, finely chopped
1/2 red onion, finely chopped
Juice of one lime and zest
Extra-virgin olive oil

Method

Marinate the salmon overnight. In a small bowl, mix chipotle chilli, olive oil, lime juice and zest. Add the salmon fillets. Put in the fridge overnight or for at least a few hours. 

Preheat the oven to 180C fan / 200C / Gas Mark 6. Cut two large squares of baking paper and place one salmon fillet on a sheet. Top with sliced red onion and coriander leaves, season well with salt and pepper. Fold the sheet over and tightly fold and pinch the edges in to create a square parcel. Repeat with the second salmon fillet and place on a baking tray. 

Bake for 25-30 minutes until the salmon is tender and flakes easily.

Heat a large frying pan over a high heat. Place the sliced pineapple in the pan and turn over occasionally until charred. Leave aside to cool.

Finely chop the slices of pineapple and add to a medium sized bowl. Add finely chopped chillies, red onion and red pepper. Squeeze over lime juice and drizzle olive oil. Season with salt and black pepper.

Spoon over the juices from the baking sheet parcel onto the salmon and then place on a plate. Serve with the pineapple salsa. Eat straightaway!

Scotch bonnet coriander cornbread with black beans and avocado

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Bright, flavoursome and vibrant cornbread. It’s not something you always find on a menu here in London but for me it’s a real treat.

I love classic buttery cornbread from the American South so here it is made with fiery scotch bonnet, fragrant coriander and juicy sweetcorn kernels. Topped with smoky black beans beans, creamy avocado and sweet baby plum tomatoes make this the most tropical twist on beans on toast!

This cornbread can be used as a side for chilli or any other salad, soup or casserole dish that may need something with carbs on the side. It is perfect on the table if you’re hosting a brunch and just want something a little different as an extra. 

If you aren’t feeling the refried beans and avocado combo try some red peppers and roasted cherry tomatoes.

Scotch bonnet chilli peppers are a staple in Caribbean and West Africa cooking (can be bought in Asian, African or Caribbean food stores). This was literally the only chilli used by my mum growing up. It’s one of the hottest chillies in the world used to fire up the best Jerk Chicken and West African groundnut stew but the heat is lovely and warming complementing all the flavours in the cornbread really well.

This cornbread has quite a few ingredients but most should be easily found. I’ve used polenta and natural yogurt instead of cornmeal and buttermilk (either combination should work beautifully). Separate all the dry ingredients and wet ingredients and mix together. It shouldn’t take more than half an hour to bake. I used a loaf tin but a round cake tin works just as well. Cut up, eat and serve when freshly baked, it’s the best way!

Serves 4 with leftover cornbread
Prep 20 mins
Cook 40 mins
Total 60 mins

Ingredients

For the cornbread

120g polenta
120g plain flour, sifted 
2 tsp baking powder
2 tsp golden caster sugar
1 tsp salt
250g full fat natural yogurt
1 free range egg
90g unsalted butter, melted and extra for greasing
50g mild cheddar cheese, grated 
150g corn kernels, cut from 2 medium corn cobs
2 tbsp coriander, finely chopped (keep the leaves to scatter on top later)
1/2 scotch bonnet chilli, deseeded and finely chopped

For the refried beans

2 tbsp extra-virgin olive oil
1/2 red onion, chopped
2 garlic cloves, crushed
400g tin black beans, rinsed and drained and roughly mashed
1/4 tsp chipotle chilli flakes
125ml organic vegetable stock
Salt and freshly ground black pepper, to taste

For the avocado

1 avocado, peeled and cut into wedges
125g baby plum tomatoes, halved 
1/2 the juice of a lime
2 tbsp coriander leaves
Salt and freshly ground black pepper, to taste

Method

Make the refried beans first. Heat oil over a medium heat and add the onion, garlic and sauté for 2-3 mins. Add the beans, chilli flakes and stock, stirring and mashing over a low heat until you have a chunky consistency. Season with salt and pepper and leave to one side.

Line the base and sides of a 2lb loaf tin with greaseproof paper. Preheat the oven 200C /400F / Gas 6.

In a medium sized bowl put polenta, flour, baking powder, caster sugar and salt. Mix the yogurt, egg, melted butter and cheese in a separate bowl and stir into the dry ingredients until well combined. Add the corn kernels, coriander and chilli.

Place the cornbread mixture into the lined loaf tin. Bake in the oven for 25 – 30 minutes. Cover with a little foil if it browns too quickly and insert a skewer into the middle of the loaf and if it comes out clean it’s ready. Let the cornbread cool in the tin and then turn out.

Cut the cornbread into thick slices ( a couple should be enough for each person) and arrange on a plate.

Slice the avocado into wedges, halve the tomatoes and squeeze over fresh lime juice and season with salt and pepper. Serve the black beans on top of the cornbread with avocado, baby plum tomatoes and coriander leaves to garnish. 

Fish Tacos with Mango Salsa

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These fish tacos are a little bit spicy, kinda sweet with a hint of smokiness. Inspired by the Mexican staple and the deliciousness of Californian Baja fish tacos I decided to make my own healthier version with spiced haddock, mango salsa, shredded iceberg lettuce topped off with sour cream and a sprinkling of chipotle chilli flakes.

They are pretty easy to prepare and make the perfect tropical starter for 4 or a main for 2 with some green plantain crisps (see my recipe here) on the side.

I think you could make this at anytime of the week as it’s so easy and quick. If possible try not to substitute any core ingredients (except my vegan/veggie/fish hating people) in this one especially the corn tacos (buy here if you’re UK based) and chipotle chilli flakes. They really make a difference to the overall flavour! If you are one of the above try using potatoes instead of the fish and coconut yogurt instead of sour cream. Parboil the potatoes, season and then fry in some olive oil. A very good alternative I reckon.

I love using the (naturally) deep blue corn tacos here and the contrast of flavours and colours in this recipe are so striking. It makes for a very satisfying meal even if you’re not the best in the kitchen. 

If you are super organised you could prepare the fish (put in the fridge so the flavours to get to know each other) and mango salsa the day before and just put together on the day of cooking. Enjoy!

Serves 2 ( Makes 10 street food tacos)
Prep 45 mins
Cook 15 mins
Total 60 mins

Ingredients

For the fish tacos

260g skinless and boneless firm white fish (such as haddock or cod), cut into 2cm pieces
1/2 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper 
1/2 tsp sea salt
Freshly ground black pepper
Juice of 1 lime and zest
10 small blue corn tacos, buy here
80g iceberg lettuce, shredded
A little olive oil
150ml sour cream, to serve
Chipotle chilli flakes, to serve 
Green chillies, thinly sliced and de-seeded (optional)

For the mango salsa

1 medium ripe mango, finely diced
1/2 medium red onion, finely diced
1 small red pepper, finely diced
Handful of fresh coriander, chopped
Juice of 1 lime and zest 
Sea Salt, to taste 

Method

Prepare the fish first (you can do this part the day before if you like). Cut the fillets into 2 cm pieces and place in a medium size bowl. Season with cumin, paprika, cayenne pepper, sea salt, freshly ground pepper, lime juice and zest. Toss to coat evenly and place in the fridge for 30 minutes.

For the mango salsa, slice the mango away from the stone. Finely dice the mango, red onion, red pepper and chop the coriander leaves. Mix together in a bowl and squeeze over lime juice and season with salt. Leave to one side.

Heat the corn tacos in a dry hot pan, wrap first in foil and then a tea towel to keep them warm.

Heat olive oil in a frying pan over a medium heat. Once the pan is fairly hot put in the fish pieces turning them over after a couple of minutes (cook for 5 -10 minutes). 

Assemble the tacos by putting the shredded lettuce on first, followed by the mango salsa, spiced fish, sour cream, chilli flakes and green chilli to serve. 

Plantain and sweet potato moqueca (Brazilian stew)

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This is my take on the classic Brazilian stew moqueca traditionally made with seafood all over the country.  I’ve adapted this particular version which comes from Bahia a northeastern state and uses palm oil (a hotly debated ingredient in the West because of the devastating impact its extraction has on rainforests and wildlife ). It features heavily in West African cooking where it has been used traditionally for hundreds of years and made its way to Brazil via the West Africans. 

Do use organic sustainably sourced palm oil which can be bought here. It really is a key ingredient in this stew because it gives it a unique depth of flavour and a lovely reddish colour. If you can’t get hold of it then substitute with two teaspoons of paprika and swap the olive for coconut oil.

It’s delicious and warming recipe that would be a perfect accompaniment to baked white fish or grilled chicken.

A  fish version can be found here and both are super quick, easy to make and amazingly good. 

Serves 4
Prep 15 mins
Cook 20 mins
Total 35 mins

Ingredients

Olive oil
1 large onion, thinly sliced
2 large sweet potatoes, peeled and cubed
2 large plantains, peeled and cut into 1cm slices 
3 garlic cloves, crushed
2 tbsp organic sustainably sourced palm oil (see below)
1 tsp sweet paprika
250ml coconut milk 
1 large red pepper, deseeded and thinly sliced
1 large green pepper, deseeded and thinly sliced
2 medium vine tomatoes, deseeded and thinly sliced 
small bunch of coriander, roughly chopped 
3 spring onions, finely sliced  
100ml water 
Sea salt and black pepper
Coconut rice – to serve

Method

Peel and chop the sweet potato into 2-3cm chunks. Place in a large saucepan and bring to the boil.

Heat the olive oil in a large frying pan using enough to fully cover the base of the pan. Add garlic, onion, plantain, salt and black pepper and sauté for 3 minutes over a medium heat, turning the plantain occasionally. 

Add the palm oil, paprika and sweet potato. Slowly stir in the coconut milk and water ensuring the  coconut milk has completely dissolved. Bring to the boil, reduce the heat and simmer for 5 minutes stirring occasionally. Check the seasoning and add salt and pepper if needed.

Add the peppers, tomatoes, coriander and spring onions and simmer for 5 minutes or until the peppers are slightly softened (save a little spring onion and coriander to garnish). 

Serve with coconut rice and top with coriander and spring onion.

Carrot, sugar snap and cashew buckwheat noodle salad

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Vibrant carrot, sugar snap and cashew buckwheat noodles tossed in a citrusy dressing is the perfect warm day dish. As the sun makes an appearance lighter, fresher flavours are definitely needed plus carrots, sugar snap peas and cashews are pretty easy to get hold of. 

Japanese soba or buckwheat noodles have a lighter texture than most, will keep you fuller for longer and are typically eaten cold.  This recipe adapted from Melissa and Jasmine Hemsley is a hot version but eaten either way it’s really good.

Soba is wheat free made from buckwheat seeds and taste great in soups or with a mixture of veggies  like in this recipe. Ensure you get the 100% soba noodles, I used these ones here. 

I like this dish because it’s very easy to make and lots of different variations could be tried here depending on what you can get your hands on. Swap out carrots for peppers or the cashew nuts for peanuts or the sugar snap peas for broccoli. The bright colours in this dish make a great addition for the table at gatherings or parties and served on a big platter where everyone can help themselves.

I first discovered buckwheat noodles at a Hemsley and Hemsley supper club a few years ago. I’ve made them ever since then by adapting their recipe as I go along. To go totally tropical there’s also an amazing mango and aubergine soba noodle recipe by Yotam Ottolenghi, an unusual combo that just works very well. 

Prepping all the fresh ingredients first and then putting everything together will make this dish super speedy. You could grate the carrots instead of shaving into ribbons if you haven’t got much time. Serve up on a big platter or bowls and finish off by sprinkling over toasted cashews. 

Carrot, sugar snap and cashew buckwheat noodle salad

These buckwheat noodles are fresh, nutritious and flavoursome. The warming ginger complements the sweetness of the carrot and cashew, throw in some sugar snap peas and red cabbage for added crunch. Buckwheat noodles also known as Japanese Soba make this dish low fat and gluten free. Perfect on a warm day in the sun, prep and make the noodles for a healthy veggie main or just serve up as a side dish for Teriyaki salmon or chicken. 

  • 250g soba (buckwhea)t noodles
  • 2 tbsp coconut oil
  • 50g unsalted cashew nuts, toasted
  • Salt and black pepper, to taste
  • 1 small red onion, finely sliced
  • 1 garlic clove, crushed
  • 2 large carrots, shaved into ribbons using a vegetable peeler
  • 1/2 red cabbage, finely shredded
  • 200g sugar snap peas, trimmed and cut diagonally
  • 3 tbsp fresh ginger, grated

For the dressing

  • Juice of 1 lime and zest
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tsp brown sugar
  • 1 garlic clove, crushed
  • Salt and white pepper, to taste

  1. Make the dressing first and toast the cashews. In a small bowl mix lime juice and zest, sesame oil, sugar, rice vinegar, garlic and salt and white pepper. Toast the cashew nuts in a pan over a medium heat and set aside. Take half the cashew nuts, salt and black pepper and finely chop together. 

  2. Cook the buckwheat noodles in salted water following the packet instructions. Drain and add a little oil to stop the noodles sticking together.

  3. Heat coconut oil over a medium heat and add the red onion, garlic and sugar snap peas. Fry for a couple of minutes and then add the carrots, red cabbage and the chopped cashews (for crunchier vegetables don’t fry for more than a few minutes). 

  4. Add the cooked noodles ensuring they tossed through the vegetables well. Add the ginger and pour over the dressing.

  5. Serve the noodles on a large platter or bowls and top with the rest of the toasted cashews.