Vietnamese style omelette salad with chilli dressing

Light, fresh and fragrant with a delicious sweet and sour chilli dressing.

Serves 1 • Ready in 15 mins

40g asparagus tips

1 small egg

½ small garlic clove, finely chopped ½tsp finely chopped ginger

½tsp tamari soy sauce

Low-cal olive oil spray

Small handful fresh mint leaves Small handful fresh coriander leaves 50g Chinese leaf lettuce, shredded 50g beansprouts

For the dressing:

1tsp tamari soy sauce 1tsp rice wine vinegar

½tsp palm sugar or brown sugar ½ red chilli, deseeded and chopped ½ shallot, finely chopped

1 Bring a pan of water to the boil, add the asparagus and cook for 2-3 mins until just tender. Drain, plunge into cold water, then drain again.

2 In a bowl, whisk together the egg, garlic, ginger and tamari soy sauce. Heat a small non-stick frying pan, spray with low-cal olive oil and pour in the egg mixture. Cook until set, flip it over and cook for 1 min until golden. Slide the omelette out of the pan, roll it up tightly and set aside.

3 Toss the mint and coriander leaves in a bowl with the Chinese lettuce, beansprouts and asparagus. Whisk the dressing ingredients together with 2tsp water, drizzle over the salad and lightly toss together. Finely slice the omelette, add to the salad and toss again.

Per serving: 107 cals, 2g fat, 0.5g sat fat, 12g carbs >>