While not usually associated with Asian seasonings, spaghetti adds substance to this simple dish.

Serves 4

Ingredients:
1 carrot, cut into thin julienne strips
1 small green courgette, julienned
1 yellow courgette
335g Organic Semi Whole Wheat or Spelt Spaghetti
2 1/2 tablespoons peanut oil
1 tablespoon plus 1 teaspoon Organic Shoyu or Tamari
1 tablespoon plus 1 teaspoon fresh lemon juice
1 teaspoon fresh ginger, peeled and finely grated
1 clove garlic, finely chopped or crushed
1/4 teaspoon Traditional Sea Salt
1 tablespoon Organic Toasted Sesame Oil
3 tablespoons fresh coriander, chopped
3 spring onions, thinly sliced on the diagonal
30g Organic Tamari Roasted Almonds

Method:
1. Place the carrots in a steamer basket over 2 cm boiling water, cover, and steam for 3 minutes. Add the courgettes over the carrots, cover and steam for 1 minute more. Remove steamer basket from pan and rinse the vegetables with cold water. Set aside.

2. Cook the spaghetti in plenty of boiling, salted water according to the directions on the pack, until ‘al dente'. Drain and immediately rinse with cold water.

3. While the spaghetti is cooking, whisk together the peanut oil, tamari, lemon juice, grated ginger, garlic, salt and toasted sesame oil. Add the coriander.

4. In a large bowl, toss the spaghetti with the dressing, add the steamed vegetables and spring onions, toss well and serve with a sprinkling of tamari-roasted almonds.