Tahini mackerel noodles

Say hello to your new favourite dressing – creamy, gently spicy and made by whisking together tahini and chilli oil. It’s a revelation tossed through noodles, but don’t stop there. Drizzle it over greens, or use as a dipping sauce.

Ingreadient

• 100g soba noodles
• 80g pack sliced runner beans
• 1 fillet/s Essential Smoked Mackerel (about 80g)
• ¾ tbsp tahini
• ¼ tsp chilli oil (such as Lee Kum Kee Chiu Chow)
• 1 small Essential Carrot, cut into matchsticks
• 1 Essential Salad Onion, finely sliced
• ½ tsp black or white sesame seeds

Step by step

1. Bring a large pan of salted water to the boil and cook the noodles according to pack instructions, stirring frequently to stop them clumping. Add the beans for the final 2 minutes of cooking. Drain in a colander and run under cold water.
2. Meanwhile, skin and flake the smoked mackerel. In a large bowl, mix the tahini and chilli oil with 1-11⁄2 tbsp cold water until it becomes the consistency of single cream; season. Add the drained noodles and runner beans to the bowl along with the carrot, most of the salad onion and the flaked mackerel. Toss together until evenly coated and glossy, adding more cold water and seasoning if needed. Spoon into a serving bowl and sprinkle over the remaining salad onion and the sesame seeds.