INGREDIENTS
200g buckwheat noodles
12 green cardamom pods
30g basil leaves, picked, roughly chopped
30g coriander leaves, picked, roughly chopped
70g pistachio or pine nuts, roughly chopped
3 limes: finely grate the zest of 3 then juice 2 to get 1/4 cup (60ml); slice the final lime into wedges to serve (remove the skin)
1/4 cup (60ml) groundnut oil (substitute grapeseed oil)
1 green chilli, deseeded and finely sliced
3 ripe avocados, cut into 1/2-cm slices
1/4 tsp nigella seeds or Urfa chilli flakes (optional), to sprinkle
METHOD
Cook the noodles according to the instructions on the packet (they vary from brand to brand). Once cooked, refresh under cold running water and set aside in a colander to drain well.
With the flat side of a knife, crush the cardamom pods to open them up. Scrape the seeds out into a pestle and mortar and discard the outer husks. Crush the seeds – you should get about 1/2 tsp – and place in a large bowl with the noodles. Add the basil, coriander, pistachios, lime zest and juice, oil, chilli, avocado and 1/2 tsp salt. Mix everything together well, then divide among four bowls. Spoon any avocado, nuts and herbs left in the bowl on top. Sprinkle over the nigella seeds or chilli flakes, if using, and serve with a wedge of lime alongside.