Fennel, mint & clementine salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 75g flat rice noodles
- ½ tsp caster sugar
- 1 garlic clovefinely chopped
- 1 tbsp lime juice
- 2 tsp fish sauce
- 1½ tbsp rapeseed oil
- 1 red chillifinely sliced
- 1 small fennel bulbfinely sliced
- small handful of mint leavesroughly chopped
- 2 clementinessegmented
- 2 cooked chicken breastsshredded
Nutrition: Per serving
- kcal493low
- fat14g
- saturates2g
- carbs40g
- sugars9g
- fibre4g
- protein49g
- salt1.8g
Method
step 1
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.
