SESAME OMELETTE & VEGETABLE SALAD
SERVES 4 PREP + COOKING TIME: 35 MINUTES
If you don’t serve this dish immediately, keep the omelette, salad mixture and dressing separately; add the omelette and dress the salad just before serving.
• 8 free-range eggs
• ½ cup (125ml) milk
• ½ cup (25g) coarsely chopped fresh garlic chives
• 2 tbsp toasted sesame seeds
• 8 cups (640g) finely shredded napa cabbage (also called Chinese cabbage)
• 1 large (350g) red sweet pepper, sliced thinly
• 1 large (350g) green sweet pepper, sliced thinly
• 1 tbsp coarsely chopped fresh mint leaves
• 5cm stick fresh lemon grass, white part only, chopped finely
• 2 fresh long red chillies, sliced thinly
SWEET CHILLI DRESSING
• ¼ cup (60ml) rice vinegar
• ¼ cup (60ml) peanut oil
• ¼ cup (60ml) sweet chilli sauce
• 1 tsp sesame oil
• 2 tsp toasted sesame seeds
1. Whisk the eggs in a jug with the milk, chopped chives and seeds until
well combined. Pour a quarter of the egg mixture into a heated, lightly oiled wok; cook over medium heat, tilting the pan, until the omelette is just set. Remove from the wok. Repeat with the remaining mixture to make four omelettes. Leave to cool.
2. Roll the omelettes tightly; cut into thin slices.
3. To make the sweet chilli dressing, place the ingredients in a screw-top jar and shake well. Season to taste.
4. Place three-quarters of the omelette in a large bowl with the napa cabbage, sweet peppers, mint, lemon grass, dressing and half the chilli; toss gently to combine.
5. Serve the salad topped with the remaining omelette and chilli.