Fennel, mint & clementine salad
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
Units:
- 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.
