BBC Good Food Magazine

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

 ?? ??

Newspapers in English

Newspapers from Australia