Ching He Huang served up a tasty miso roasted cauliflower noodle salad with chickpeas and cashew nuts on Lorraine.

The ingredients are: 1 large head of cauliflower, Pinch of sea salt, 2 generous pinches of freshly ground black pepper, Generous drizzle rapeseed oil, 2 large garlic cloves, roughly chopped, 1 tbsp red miso paste, 2 tbsp Tamari or low-sodium light soy sauce and 1 tbsp golden syrup.

For the salad: 200g cooked vermicelli rice noodles, tossed in a drizzle of sesame oil, 400g can chickpeas, drained and rinsed, 2 carrots, sliced into julienne strips, 2 spring onions, trimmed and sliced julienne and 1 tbsp roasted cashew nuts.

For the dressing: 1 tbsp tahini, 1 heaped tbsp freshly grated root ginger, 2 tbsp Tamari or low sodium light soy sauce, drizzle toasted sesame oil and 1 tbsp clear rice vinegar.

To garnish: Drizzle of Sriracha (optional) if you like spice.

See recipes by Ching in her book titled: Wok On: Deliciously balanced Asian meals in 30 minutes or less available from Amazon now.