Bring salted water to a boil in the small saucepan, then cook the 150 g soba noodles for 4 to 5 minutes until al dente.

Add the 100 g frozen peas during the final minute, then drain the noodles and peas in the colander.

Rinse the drained noodles and peas under cold water until cool, then leave them to drain well.

Toast the 30 g cashews and 30 g mixed seeds in the small frying pan over medium-low heat for 8 to 10 minutes.

Remove the toasted cashews and seeds from the heat, then set them aside to cool.

Whisk the tahini, maple syrup, white miso paste, lemon zest, lemon juice, tamari, olive oil, and 15 ml water in the small bowl.

Slice the deseeded cucumber and dice the avocado on the cutting board.

Roughly chop the mint and coriander, then add them to the mixing bowl.

Add the cooled noodles, peas, toasted cashews, toasted mixed seeds, cucumber, and avocado to the mixing bowl.

Pour over the tahini dressing and toss until every ingredient is coated.

Season with flaky sea salt and divide the salad between 2 serving bowls.

Drizzle each bowl with extra virgin olive oil, then serve immediately.