via veggie num num
6 oz. Udon noodles
1/3 cup sunflower seeds
½ cup fresh basil & mint leaves
3 sun ripened tomatoes, diced
1 avocado, diced and tossed in a little lemon juice
2 medium navel oranges, diced
1 cup spinach leaves, shredded
¼ small red onion, finely diced
sweet balsamic dressing:
4 tbs olive oil
1½ tbs balsamic vinegar
½ tsp honey
Cook the udon noodles in rapid boiling water for 10 minutes. Strain and rinse well under cold water, rinse again and strain well. Set aside.
In a small frying-pan dry roast the sunflower seeds over a medium heat, tossing frequently and adding fresh ground salt and pepper to taste. Continue to toss the seeds in the pan until lightly golden, this should take just a few minutes. Remove from the pan and set aside to cool.
In a food processor of by hand pulse the roasted sunflower seeds with the mint and basil leaves to form a coarse crumb or dry pesto like consistency.
In a large bowl toss the cold noodles with the sunflower seed mixture, diced tomatoes, avocado, oranges, baby spinach and red onion. This can be kept covered in the fridge until required.
To make the dressing whisk or shake in a screw top jar all the ingredients together.
Just before serving dress the noodles and either serve in a salad bowl or on a large platter.