Salmon & Soba Noodle Salad

Place eggs in a large saucepan. Cover with cold water. Bring to the boil, stirring to help centre the yolks, over high heat. Boil for 8 minutes for a medium yolk or until cooked to your liking, adding noodles to water in last 3 minutes of cooking. Drain noodles and refresh under cold water. Peel eggs. Reserve 4 eggs for next day’s lunch. Cut remaining eggs in half.

Meanwhile, spray salmon with oil. Heat a large non-stick frying pan over medium-high heat. Cook salmon, in batches, for 2 minutes each side for medium or until cooked to your liking. Reserve 4 pieces of salmon for next day’s lunch. Flake remaining salmon.

Using a vegetable peeler, cut carrots into ribbons. Using a small sharp knife, cut carrot ribbons into long thin strips. Combine carrot, onion, cucumber, edamame, spinach and noodles in a large bowl. Reserve half of the salad mixture for next day’s lunch.

Zest 1 lime, then juice both limes. Whisk lime zest, juice, ponzu and sesame oil in a jug. Reserve half of the dressing and half of the sesame seeds for next day’s lunch. Place remaining salad mixture on serving plates. Divide remaining salmon and remaining eggs among plates. Drizzle with remaining dressing. Serve sprinkled with remaining sesame seeds.