Courgette noodle salad

Mon, Jun 9, 2014, 10:59

   
  • Serves: 6
  • Cooking Time: 15 mins
  • Course: Side Dish
  • Cuisine: Fusion

Ingredients

  • FOR THE DRESSING:
  • 16 small curry leaves
  • 150g cashew nuts, soaked in water for about half an hour to soften
  • Juice of two limes
  • Big bunch fresh coriander
  • Big knob fresh ginger
  • Half tin (200ml) coconut milk
  • 1 tbsp fish sauce
  • FOR THE NOODLE SALAD:
  • 6 courgettes, made into noodles using a spiraliser, or cut very finely into strips
  • 100g beansprouts
  • 100g mangetout
  • 100g sugar snap peas
  • Big bunch coriander, chopped
  • Bunch spring onions, finely chopped

Method

Make the dressing by blitzing all the ingredients together in a blender. Next, wash and dry the courgettes and, using the spiraliser – or else by cutting into long strips – turn them into noodles or spaghetti-like strips. Place the remaining salad ingredients in a large bowl, pour the dressing over the top and mix well. Toasted peanuts would be delicious sprinkled over the top. Serve with the roast pork.

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