Fennel, mint & clementine salad
Enjoy a fresh winter salad with fennel, mint and clementine. With added noodles, it's filling and it keeps well for packing into a lunchbox the next day
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 75g flat rice noodles
- ½tsp caster sugar
- 1garlic clove, finely chopped
- 1tbsp lime juice
- 2tsp fish sauce
- 5 ½tbsp rapeseed oil
- 1red chilli, finely sliced
- 1small fennel bulb, finely sliced
- small handful of mint leaves, roughly chopped
- 2clementines, segmented
- 2cooked chicken breasts, shredded
Instructions
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.