Toasted cashew and coconut greens noodle salad

Serves 4
200g rice noodles (I use brown rice)
A few large handfuls mixed greens (Swiss chard, kale, spinach)
150g sugar snaps

For the dressing
2 tbsp tamari or soy
2 tbsp sesame oil
2 tbsp honey
1 tbsp brown rice vinegar
Zest and juice of 1 lime
1 garlic clove, peeled and grated
1 thumb of ginger, peeled, grated

For the topping
100g cashews
4 tbsp sesame seeds
4 tbsp unsweetened desiccated coconut
A small bunch of coriander
A small bunch of mint
2 spring onions, very finely sliced
½ red chilli, finely sliced

Preheat the oven to 200C/400F/gas mark 6. Put the noodles in a large heatproof mixing bowl and cover with boiling water. Soak according to packet instructions, then drain and rinse with cold water.

Put the cashews on a baking tray in the oven for 4 minutes, then, once they have toasted for 4 minutes, add the sesame seeds and the coconut. Cook for another 4-5 minutes, or until golden. Meanwhile, whisk the dressing ingredients together and set aside.

Transfer the noodles to a large bowl, pour half of the dressing over and toss well to coat.

Finely chop the coriander stalks and stir through the noodles. Finely chop the rest of the herbs and put into a little portable container for later.

Wash the greens, then spin them dry. Remove any tough stalks, stack the leaves, roll up and slice into thin ribbons, then add to the noodles with the spring onions and the chilli.

Once the nuts, seeds and coconut are golden, allow them to cool and put them into a little container, too.

Once at your picnic and ready to eat, toss the herbs and the coconut mixture through your noodles and serve.

IMAGE: Issy Croker for The Guardian