Leftovers for lunch: soba noodles obscured in an ocean of hijiki (seaweed), radishes, red bell pepper, red jalapeño, mint, cilantro, parsley, lime, sesame seeds, and sesame oil. I made it for a client last week, sans seaweed, and got so hungry for it that I came home and made it again for myself. Recipe is (adapted) from my latest obsession, Yotam Ottolenghi’s Plenty.
Yes, I may have made the same recipe recently. This is how I cook: rarely the same dish twice, even from the same recipe. It makes me smile.