Tofu and vegetable soba noodle salad

1 Place snow peas and courgette in a large heatproof bowl. Cover with boiling water and leave vegetables to blanch for 20 seconds. Refresh vegetables under cold running water then drain.

2 Bring a large saucepan of water to the boil. Add noodles and cook following packet directions until al dente. Refresh noodles under cold running water and drain.

3 Place snow peas, courgettes and noodles in a salad bowl with carrots, capsicum, radishes, watercress and tofu.

4 Combine soy sauce, mirin and sesame oil in a small bowl to make salad dressing.

5 Add dressing to salad bowl. Toss to combine then serve.