Cook the noodles in salted boiling water for 5 minutes.
Put the tomato wedges on a baking tray with the caper berries.
Season them with salt, pepper and 1 tablespoon of olive oil.
Bake in a pre-heated oven for 7-8 minutes at 200 degrees Celsius.
While the tomatoes are in the oven, heat 60 ml of olive oil in a pan on medium heat.
To the hot pan add ginger, mustard seeds, curry leaves, green chilies, turmeric powder, cashew nuts, broccoli and a pinch of asafoetida.
Season it to taste with salt and pepper.
Once the noodles are done, leave them to cool in a tray.
Add balsamic vinegar to the sauteing vegetables.
Cook for around 5-7 minutes.
Toss all the ingredients together gently.
Mix in the vegetables with the noodles.
Add the roasted tomatoes and capers in the salad, add basil leaves, coriander leaves and 1 small sprig of onion stalk.
Serve all in a bowl.
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Key Ingredients: tomato, capers, olive oil, salt, black pepper, broccoli, ginger, green chillies, mustard seeds, curry leaves, turmeric, cashew nuts, asafoetida, coriander leaves, spring onion