RAW PAD THAI

Trail Running (UK) - - The Science Behind... Cooling Off -

Mix­ing raw food recipes into your reg­u­lar diet will help dish up fresh nu­tri­ents – this one from Madeleine Shaw’s Get The Glow is a favourite

IN­GRE­DI­ENTS

2 cour­gettes 1 car­rot 1 yel­low pep­per, cut into thin strips 1 red pep­per, cut into thin strips 2 spring onions, thinly sliced 100g su­gar snap peas Bunch co­rian­der, finely chopped 1 red chilli, de­seeded and finely chopped 1 green chilli, de­seeded and finely chopped 100ml co­conut milk 2 tbsp tahini Juice of 2 limes Large pinch salt 1 tbsp gluten-free ta­mari/soy sauce 2 tbsp se­same oil 3 tbsp se­same seeds

METHOD

Spi­ralise the cour­gettes into thin noo­dles, or use a peeler to get the same shape. Do the same with the car­rot and put them all in a large bowl. Add strips of red and yel­low pep­per along with the spring onion slices, the chopped su­gar snap peas, co­rian­der and chill­ies. Mix the co­conut milk, tahini, lime juice, ta­mari/soy sauce, salt and se­same oil in a jam jar then shake vig­or­ously. Pour this dress­ing over the veg­eta­bles. Stir the salad, then sprin­kle over the se­same seeds.

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