Web-only recipes from Nicky Fisher

Nicky Fisher from The Point at Blackwood Bay (Sounds perfect, Issue 39) shares two of her favourite summer recipes.

Soba noodles with eggplant and mango

120ml rice vinegar
40g caster sugar
½ teaspoon salt
2 cloves garlic, crushed
½ fresh red chilli, chopped
1 teaspoon toasted sesame oil
Grated zest and juice of 1 lime
220ml sunflower oil
2 eggplants, cut into 2cm dice
250g soba noodles
1 large, ripe mango, cut into 1cm dice or 5mm strips
40g basil leaves
40g coriander, chopped
½ red onion, finely chopped

To make the dressing:
Gently warm vinegar, sugar and salt in a small saucepan until sugar dissolves (about 1 minute). Remove from heat and add garlic, chilli and sesame oil. Allow to cool, then add lime juice and zest.

Heat sunflower oil in a large pan and shallow-fry eggplants in 3 or 4
batches. Once golden-brown remove to colander, sprinkle liberally with salt
and leave to drain.

Cook noodles in plenty of boiling, salted water, stirring occasionally.
(They should take 5-8 minutes to become tender but still retain a bite.)
Drain and rinse well under cold water. Shake off excess water and
leave to dry on a tea towel.

In a mixing bowl toss noodles with dressing, mango, eggplant, half
the herbs and the onion. Set aside for 1-2 hours. When ready to serve, add the rest of the herbs and mix well, then pile onto a platter or bowl.

Especially delicious served with fresh blue cod or butterfish.

Radish and broad bean salad

500g broad beans, shelled
350g small radishes
½ red onion, very finely sliced
2 tablespoons finely chopped coriander
30g preserved lemon, finely chopped
Juice of 2 lemons
2 tablespoons flat-leaf parsley, chopped
3 tablespoons olive oil
1 teaspoon ground cumin
200ml green tahini sauce

To make tahini sauce:
150ml tahini paste
150ml water
80ml lemon juice
2 garlic cloves, crushed
½ teaspoon salt
30g flat-leaf parsley, finely chopped.

In a bowl thoroughly whisk together all ingredients except parsley. The mixture should be creamy and smooth; add more water if too thick. Stir in
parsley and add more salt if needed. Can also be made in a food processor or blender.

Place broad beans in a pan of boiling water and simmer 1-2 minutes, depending on size. Drain through a large colander and rinse in plenty of cold water. Remove bean skins.

Cut radishes into 6 wedges each and mix with beans, onion, coriander, preserved lemon, lemon juice, parsley, olive oil and cumin. Season with salt and pepper.

Pile salad onto plates and serve tahini sauce separately. Good served with pita bread.