Wednesday, May 30, 2012
I used a selection of (exorbitant) baby vegetables from Waitrose (very naughty). Blanch the vegetables (baby leeks, baby fennel, small french beans, baby courgettes excluding the sliced tomatoes and cucumber) so that they retain a good crunch. Set these aside to cool. Cook your noodles according to packet instructions. Mine were prawn noodles which have a nice slightly salty aftertaste and gentle pink colour. Rinse these under cold water when they are cooked so they don't stick together and also so that they cool.
To make the dressing, take a jam jar with a matching lid. Mix together rice vinegar, toasted sesame oil, light soy sauce and honey, so that it is sharp and zingy and quite salty. Pour over your salad and toss in some black sesame seeds. Perfect for a summers evening.
Oh and by the way, if you want to buy my new book, which is rather lovely, click here to jump onto amazon. xxx