Amazing Salad No 1

I have been on a week long photo shoot for work and even though we have been surrounded by fried chicken we are all trying to stick to our new year resolutions of healthy eating, lucky for us we have an amazing food stylist working us. Katie Giovanni has worked with many a celebrity chef and on various food magazines and supermarkets and as well as being very talented and lovely to work with, she can knock up an amazing salad.

The first salad we experienced was thai inspired and included vermicelli mung bean noddles, which are a lower in fat than egg noodles and available from most oriental stores served with loads of vegetables and a zingy dressing.

Thai Inspired Salad

Salad Ingredients:

250g Mung bean noodles, prepared according to pack instructions

200ml tender stem broccoli, sliced and blanched

200ml mange tout, sliced and blanched

Beansprouts

1 Carrot, grated

1 Cucumber, thinly sliced

6 small Radishes, thinly sliced

1 Red Pepper, thinly sliced

6 Spring Onions, thinly sliced

Handful of peanuts

For the dressing:

100ml soy sauce

100ml sesame oil

Juice of 1 lime

1 red chilli, finely chopped

Dash of fish sauce

Lemongrass, finely chopped

Lime leaf

1/2 tbsp sugar

Topping:

A handful each of coriander, mint and basil leaves, chopped

4 Soft boiled eggs

Method:

1. Combine all the dressing ingredients in a pouring jug and mix well. In a large bowl combine all the salad ingredients and pout over half the dressing, gently mix again.

2. Divide the salad between 4 plates, scatter with the herbs and top with a bundle of noodles and the egg.

3. Place the rest of the dressing on the table in case people want more.