Cold Noodle Salad with Sunflower Satay Sauce

500g brown rice spaghetti, or your favourite noodles
2 cups broccoli florets
1 large carrot, julienned
Water as needed
Lime juice and sesame seeds to garnish

For the Sunflower Satay Sauce:

¼ cup unsweetened sunflower seed butter (you can blitz your own up from raw sunflower seeds and a dash of olive oil)
1 small piece of fresh ginger, finely grated
1 tablespoons tamari or soy sauce (reduced salt)
1 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon water

To make the Sunflower Satay Sauce, combine all ingredients in a small bowl and mix until smooth.

Bring a large pot of water with salt to a boil. Add the brown rice spaghetti and cook for 13 minutes (or 2 minutes less than the package directions suggest), stirring occasionally to make sure the noodles are not clumping.

Add the broccoli florets to the pasta water and cook everything for another 2 minutes. Drain and rinse with cold water.

Mix in a bowl with the  Sunflower Satay Sauce, adding water as needed to thin it out, then stir in the carrots.

Garnish with toasted sesame seeds and lime juice just before serving.

Recipe adapted from Goop.