Fennel, mint & clementine salad

This is a lovely fresh winter salad and it keeps well for packing into a lunchbox the next day.

SERVES 2 PREP 20 mins COOK 10 mins EASY

75g lat rice noodles

1/2 tsp caster sugar

1 garlic clove, inely chopped 1 tbsp lime juice 2 tsp ish sauce

1½ tbsp rapeseed oil

1 red chilli, inely sliced

1 small fennel bulb, inely sliced small handful of mint leaves, roughly

chopped

2 clementines, segmented

2 cooked chicken breasts, shredded

Cook the noodles following pack instructions, then drain, rinse under cold water and leave to drain again. Combine the sugar, garlic, lime juice, fish sauce, oil, and chilli in a large bowl. Season to taste and add a little more of whatever you think is needed – it should be salty, sweet, spicy and sour. Add the fennel, mint, clementines and noodles, then toss to combine. Stir through the shredded chicken. Will keep chilled for up to a day.

GOOD TO KNOW low cal • vit c • gluten free PER SERVING 493 kcals • fat 14g • saturates 2g • carbs 40g • sugars 9g • ibre 4g • protein 49g • salt 1.8g