Courgette noodle salad

Serves: 6
Course: Side Dish
Cooking Time: 0 hr 15 mins

Ingredients

  • FOR THE DRESSING:
  • 16 small curry leaves
  • 150g cashew nuts, soaked in water for about half an hour to soften
  • Juice of two limes
  • Big bunch fresh coriander
  • Big knob fresh ginger
  • Half tin (200ml) coconut milk
  • 1 tbsp fish sauce
  • FOR THE NOODLE SALAD:
  • 6 courgettes, made into noodles using a spiraliser, or cut very finely into strips
  • 100g beansprouts
  • 100g mangetout
  • 100g sugar snap peas
  • Big bunch coriander, chopped
  • Bunch spring onions, finely chopped

Make the dressing by blitzing all the ingredients together in a blender. Next, wash and dry the courgettes and, using the spiraliser – or else by cutting into long strips – turn them into noodles or spaghetti-like strips. Place the remaining salad ingredients in a large bowl, pour the dressing over the top and mix well. Toasted peanuts would be delicious sprinkled over the top. Serve with the roast pork.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer