Goat’s cheese and soft-boiled egg noodle salad

Method

1. Heat a large frying pan with a glug of olive oil, then add the broccoli and 50ml water and fry on a medium heat for 3-4 minutes. Add the sugar snap peas and 1 tbsp of soy sauce. Fry for 2-3 minutes until tender but still crunchy. Set the veg aside in a large salad bowl. Add a little more olive oil to the pan, then toast the seeds for 1-2 minutes until starting to colour. Add 1 tbsp soy sauce and honey. Cook for 1 minute or until the seeds are sticky. Tip into a bowl and leave to cool.
2. Bring a large pan of water to the boil, then add the eggs. Boil for 6 minutes, then remove them (keep the water boiling) and run under cold water until cold. Add the noodles  to the boiling water and cook for 5 minutes or until tender. Drain and rinse under cold water for 3-4 minutes until cool.
3. Toss the noodles with the veg, a squeeze of lemon juice and a glug of olive oil. Crumble over the goat’s cheese and sliced avocados. Peel the eggs, halve and add to the salad. Scatter over the cooled seeds to serve.