This recipe was forwarded to us from Whitesnake's Sis. Give it a try, it's delish.
Light Summer Salad
This salad gives you tang from the lime, bite from the rocket, sweet from the pumpkin, soft noodles and crunch from almonds. It’s light and tasty and easy to make. It’s gluten free, dairy free and vegetarian. Great served as a side dish and yet can be eaten alone in a larger serve for lunch.
2x rolls of mung bean noodles ( ½ pkt)
¼ small pumpkin
Olive oil or olive oil spray
½ punnet cherry or grape tomatoes
¼ cup almonds (slivered or diced)
1 lime or lime juice (tetra pak)
Salt and pepper to taste
Pkt rocket leaves
Chop and peel the pumpkin and roast in hot oven in olive oil till golden and crisp. Set aside to cool, then chill in fridge.
Place dry mung bean noodles in a saucepan of water and bring to boil for about 2 minutes or soak mung beans in water for 10 minutes. Drain before they go soggy. In the drainer season the mung beans with salt and pepper and the juice of 1 lime. Set aside while you prepare the salad.
In a bowl put rocket, and cherry tomatoes halved add chilled pumpkin and drained mung bean noodles and toss.
Before serving add almonds.
(You can use rice vermicelli or kelp noodles in place of mung bean noodles. I prefer the taste of the mung bean noodles)
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Have a great weekend.
KB and Whitesnake
More Simply Delish recipes listed here
We shared this recipe with Mouthwatering Monday, Tuesdays At The Table