Fennel, mint & clementine salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 75g flat rice noodles
- ½ tsp caster sugar
- 1 garlic clove, finely chopped
- 1 tbsp lime juice
- 2 tsp fish sauce
- 1½ tbsp rapeseed oil
- 1 red chilli, finely sliced
- 1 small fennel bulb, finely sliced
- small handful of mint leaves, roughly chopped
- 2 clementines, segmented
- 2 cooked chicken breasts, shredded
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.
