I'm currently off volunteering in Sri Lanka.
I've got a really long summer holiday and wanted to do something worthwhile and so I'm spending 3 weeks in a place called Galle, working at an orphanage, nursery and school.
So far it seems to be such an interesting country with such vibrant people culture and food and maybe a few too many bugs! A shower with 10 worms was an exciting experience!
Before I left for Dubai I had a few hectic days of running around to organise and pack for my trip. When I had a moment to stop, I rustled up a few quick, easy and tasty lunches.
This was a very quick but filling lunch of chilli and garlic roasted broccoli(I had never tried roasted broccoli before but LOVED it)with tahini dressed buckwheat soba noodles.
Buckwheat soba noodles are wheat and gluten free and somewhat thicker and nuttier than most noodles. This makes them very filling and they also expand when cooking so don't be confused by the small amount of dry noodles used.
Buckwheat is also rich in protein and minerals and soba noodles were originally served chilled and dipped into sauce but are now commonly used with hot broths.
Broccoli Buckwheat Soba Noodles
Broccoli- half a large floret
1 large garlic clove, crushed
Fresh root ginger
2tbsp olive oil
Salt and pepper
1/2 tsp chopped chilli
1 spring onion, finely chopped plus extra for garnish
1tbsp sesame oil
1tbsp light soya sauce
1/2 tsp ground ginger
1/2 tbsp tahini
juice of 1/2 large lemon
100g buckwheat soba noodles- boil for 5-7 minutes, then drain and run under cold water immediately
1tbsp sesame seeds
To make your lunch:
Preheat the oven to 220 degrees C.
Chop the broccoli into bite-size pieces and then toss them with the crushed garlic, 2tbsp olive oil, seasoning and chopped chilli in an oven proof roasting dish. If you fancy you could add 1tsp chopped fresh ginger too.
Roast the broccoli in the preheated oven for 15 minutes.
Whilst the broccoli is roasting, put a large pan of salted water on to boil. Once boiling, add the buckwheat soba noodles and boil for 5-7 minutes.
Meanwhile mix together the spring onion with the sesame oil, soya sauce, ground ginger, tahini and lemon juice to make a creamy dressing.
Once the noodles are cooked, remove them from the heat, drain and rinse under cold water immediately. Remove the broccoli from the oven and toss with the noodles and dressing. Garnish with extra spring onion and the sesame seeds and dig in with chop sticks!
|Sorry for the poor photos- they were taken in a rush on my phone!It tastes better than it looks-promise!|
Hopefully I'll bring back some Sri-Lankan inspired spicy recipes to share with you! The food here is packed with flavour and features some unusual dishes.
Here's a few photos from my adventures so far:
Everywhere in Sri Lanka is so lush and green especially now in the monsoon season. Courtyards are full with huge palm trees such as this one which was a lovely little roofed cafe.
|A game of cricket in the street|
|The famous tuk tuks- a very cheap form of transport but a pretty dangerous one too! The drivers on these roads are wreckless!|
We've had a few too many portions of rice and curry already- today a proper cup of tea and some pancakes was definitely needed.
|Some of the devastating ruins from the tsunami|
|A beautiful Buddhist temple|
|Galle Fort Lighthouse|