Mangetout, Lemon, Caper and Watercress Salad with Crispy Noodles

Course: main Serves: 2 Prep: 20 mins Cook: 5 mins

150 g (5½ oz) watercress

250 g (9 oz) tomatoes, chopped roughly

200 g (7 oz) mangetout, blanched for 2 to 3 minutes then cooled in iced water

½ bunch mint, chopped roughly

For the Kombucha Mayo:

1 egg yolk

1 tbs mustard

1 tbs kombucha

130 ml (4½ fl oz) light olive oil

Salt and freshly ground black pepper, to taste

For the Lemon and Caper Dressing:

2 tbs olive oil

2 lemons, peeled and cut into cubes (seeds removed) 1½ tbs capers, drained

For the Crispy Noodles:

Oil for deep frying

50 g (2 oz) Cellophane or glass noodles

1 Begin with the mayo. Whisk together the yolk, mustard and kombucha until blended. Add the oil, drip by drip, until you form an emulsion. After a stable emulsion has formed, add the rest of the oil in a slow, continuous stream. Season to taste. If a little thick, thin down with some ice-cold water. Set aside.

2 To make the dressing, heat the oil in a frying-pan and add the lemon chunks and capers. Fry until the capers pop, season with black pepper and set aside.

3 To make the noodles, heat the oil in a deep sided pan, no more than full to 180 deg. C. Add the noodles – they will puff up immediately. Drain on kitchen paper, sprinkle with salt and set aside.

4 When ready, mix the watercress, tomatoes, mangetout and mint with the lemon and caper dressing. Top with the noodles and serve with the mayo for spooning over.

Remember: recipes have been given in both metric and imperial. It is important to use one method throughout as they are not exactly the same.