Roasted root & chickpea salad
Serve up five of your 5-a-day with this vibrant vegan root veg and chickpea salad with toasted almonds for a light, but nourishing meal. It features butternut squash, celeriac and beetroot
Sesame prawn & smacked cucumber rice noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ cucumber
- 1 fat clove garliccrushed
- 1 red chillifinely chopped (deseeded, if you prefer)
- 1 tbsp sesame oil
- 3 tbsp rice wine vinegar
- 1 tsp low-sodium soy sauce
- pinch of sugar
- 100g rice noodles
- 160g frozen peas
- 160g frozen podded edamame beans
- 180g raw king prawns
- 160g mangetout
- 2 pak choiwhite parts sliced and leaves left whole
- 1 tsp mustard seeds
- 1 tsp sesame seeds
Nutrition: Per serving
- kcal545
- fat13g
- saturates2g
- carbs59g
- sugars13g
- fibre16g
- protein39g
- salt1.3g
Method
step 1
Lightly smack the cucumber with a rolling pin until it begins to break, then cut into pieces. Put in a sieve, sprinkle with a pinch of salt and leave to sit for 10 mins to draw out some of the moisture. To make the marinade, put the garlic in a large bowl along with the chilli, ½ tbsp sesame oil, the vinegar, soy and sugar. Set aside.
step 2
Meanwhile, boil the kettle. Put the rice noodles in a bowl along with the frozen peas and edamame beans. Pour over the boiling water. Set aside until the noodles have softened. Drain thoroughly, then tip back into the bowl along with the marinade. Add the cucumber and toss everything together.
step 3
Pour the remaining sesame oil into a frying pan over a high heat, then add the prawns, mangetout, pak choi, mustard and sesame seeds with a splash of water. Cook for 2-3 mins until the prawns have changed colour. Tip into the bowl with the cucumber and toss to combine.
