Warm noodle salad with turnip greens, rhubarb and cashews

Ingredients for Warm noodle salad with turnip greens, rhubarb and cashews

Instructions for Warm noodle salad with turnip greens, rhubarb and cashews

To prepare the Warm noodle salad with turnip greens, rhubarb and cashews recipe, please follow these instructions:

Cut the stem and root of majroerne and scrape the white part. Cut them into both. Put them on a baking tray with baking paper and mix with maple syrup and salt. Behind them in the oven at 200 degrees for about 20 minutes. Cut silver praying and rhubarb fine. Crack the cucumber and remove the seeds out. Cut into diagonal slices. Grate cashewnødderne on a dry pan. Toasting highlights nut taste. Roast rhubarb in olive oil over strong heat until they start to become soft, about 5 minutes. Don't touch too much in them, otherwise they easily turns into compotes. Came the noodles in boiling water. Let them soak for 3 minutes. Mix the noodles with vegetables and sesame oil. Taste the salad with salt.