Recipe Ingredient
- 80g organic green noodles
- Condiments:
- 40g carrot, cut finely into matchstick size
- 60g yam bean, finely shredded
- 50g celery, finely shredded
- 60g pickled pumpkin, shredded (recipe follows)
- 80g smoked salmon, torn into pieces
- 1 tsp toasted sesame seeds
- Dressing:
- 4 tbsp chilli sauce
- 2 tbsp tomato sauce
- 1 tbsp yellow light mustard
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1/8 tsp fine Himalaya salt
- Pinch of sugar
- Ingredients for pickled pumpkin:
- 3 tbsp apple cider vinegar
- 2 tbsp water
- 1 tbsp sugar
- 1/8 tsp salt
- 70g pumpkin, sliced thinly
Instructions
- Combine all the ingredients for the pickle and steep the pumpkin slices for 30 minutes. Remove pumpkin pieces from the vinegar and shred finely. Use as required in the recipe.
- Blanch organic green noodles in boiling salted water with a few drops of olive oil for five minutes. Drain and rinse under running tap water for 30 seconds. Drain well and put aside.
- Place ready prepared noodles in the base of a serving platter. Arrange the different types of condiments on top of the noodles. Add torn salmon pieces on top.
- For the dressing: Combine all the ingredients. Stir well, then refrigerate for at least 15 minutes before using.
- Drizzle dressing over the salad. Sprinkle with some sesame seeds and toss the salad.
- Serve at once.
