As the nights draw in and autumn approaches, there’s nothing quite like a steaming plate of green vegetables to keep you feeling your best and ward off any seasonal bugs. And this recipe from Pippa Middlehurst’s new book, Simple Noodles, brings together five different types of green veg in a delicious, nutrient-filled combo you’ll turn to again and again.

The star of the show is broccoli – roasted in the air fryer for 10 minutes to give it a nutty, charred flavour. Rich in antioxidants, this cruciferous vegetable also contains high levels of vitamin C for immune health, as well as calcium and vitamin K for bone health.  

But the other green vegetables in this recipe – asparagus, spring onions, green chillies and peas – aren’t to be sniffed at. Asparagus, for example, is particularly high in fibre, making it a great addition for digestive health. And green chillies happen to be abundant in lutein – a plant compound whose consumption has been linked to improved eye health.

With the soba noodles (a thin Japanese noodle made from buckwheat flour) mixed in for a source of carbohydrates, all this recipe needs to finish it off is a tasty sauce – and a combination of coriander, lime juice, garlic and green chillies makes for one you won’t be able to resist. And the best bit? It all comes together in just 15 minutes, making it the ideal option for a quick and tasty mid-week meal.  

• 200g (7oz) long-stemmed broccoli
• 100g (3½oz) asparagus, chopped into 5cm (2in) pieces
• 100g (3½oz) spring onion (scallion), chopped into 5cm (2in) pieces 1⁄2 garlic head, unpeeled
• 6 tbsp olive oil
• 140g (5oz) coriander (cilantro), reserving a few sprigs to serve
• 2 large green chillies
• 1 tbsp golden caster (superfine) sugar
• ½ tsp sea salt
• juice of 2 limes
• 4 nests soba noodles
• 1 handful of frozen peas
• 4 tbsp Sichuan chilli oil or Lao Gan Ma Crispy Chilli Oil
• 2 tbsp toasted sesame seeds

1. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6, if you don’t have an air fryer.
2. Lay the veg and garlic out on a chopping board and drizzle with two tbsp of the olive oil. Rub to coat. Wrap the garlic in foil, then place everything into the air fryer and roast for eight minutes, giving everything a toss halfway through. If you don’t have an air fryer, roast in the oven for 20 minutes. The veg should be nice and charred and the garlic should be softened and squishy.
3. In a high-speed blender, whizz the coriander (cilantro), chillies, sugar, salt, lime juice, roasted garlic cloves (skin removed) and the remaining four tbsp olive oil to a smooth green sauce.
4. Cook the soba noodles and the peas in boiling water for four minutes (or according to the packet instructions), strain and rinse under cool water, separating the noodles with your fingers, to prevent them from sticking.
5. To serve, spread the green sauce out onto a serving plate. Add the noodles and peas, and pile the roasted green veg on top. Drizzle everything with crispy chilli oil and sprinkle with the toasted sesame seeds and coriander leaves.

Simple Noodles by Pippa Middlehurst (Quadrille, £20) is out now

Image: India Hobson & Magnus Edmondsen