Tahini Noodle Salad

Serves 2-4

This salad can be a meal in itself or pair it with some protein, such as tofu, prawns or chicken.

You can use any noodles you fancy but vermicelli rice noodles are a good carrier. Cook these according to the packet instructions (usually soaking in just-boiled water for five minutes) and then drain carefully and run cold water through them to make them ready for the dressing and stop them sticking together.

This dressing is enough to coat the noodles here but it is a light dressing. If you want a stronger punch, double the quantities.

Ingredients:

200g rice noodles, cooked according to the packet instructions and then run under cold water to cool.

1 shredded carrot

1 red pepper cut into strips

2 spring onions, sliced

Plus any extra vegetables you fancy, sliced

For the dressing:

3 tbsp Tahini

1 tbsp Soy sauce (gluten-free if required)

1 tbsp Honey/maple syrup

1 tbsp Rice wine vinegar

1 tbsp (sweet) chilli sauce

Thumb size piece of ginger, grated

Step 1: Mix all the dressing ingredients together to a smooth paste.

Step 2: In a large bowl combine all the noodles and vegetables together. Pour over the dressing and using clean hands, toss together until everything is coated. Serve.