Ingredients:
- u2022tJuice of 1 lemon (save the rind of the juiced lemon for zest, below) u2022t2 avocados, peeled, stoned and cut into slices u2022t200g red cabbage, thinly sliced u2022t4cm fresh ginger, peeled and finely grated u2022t1 tbsp cider vinegar u2022tZest of u00bd lemon u2022t1 butternut squash u2022t1 cucumber u2022t2 tbsp sesame oil u2022tQuick cook angel hair noodles u2022t200g, of mixed salad greens or shredded lettuce u2022t1 tbsp sesame seeds lightly toasted HOUSEHOLD STAPLES u2022t2 tbsp olive oil u2022tSalt and black pepper u2022t1 tbsp soy sauce u2022t1 tbsp vegetable oil
Method:
Serving Suggestion: Serve with vegetarian spring rolls
- Preheat oven to 220C/200C Fan/Gas 8.
- Pour half the lemon juice over the avocado slices to ensure that they don’t discolour.
- Place the cabbage in a plastic bag with the grated ginger, 1 tbsp cider vinegar, the lemon zest and 1 tbsp of salt. Squeeze out the air from the bag, massage the marinade into the cabbage and leave to pickle lightly.
- Peel the butternut squash, cut in half and remove the seeds. Cut into chunks.
- Oil a baking tray with 1 tbsp olive oil and put the chunks of squash on the tray. Sprinkle over a pinch of salt and pepper and the remaining 1 tbsp of olive oil and toss until the pieces are coated.
- Roast on the highest shelf of the oven for 20 minutes. Turn the oven off and allow the squash to finish cooking for 10 minutes. Remove from the heat and allow to cool.
- Cut the cucumber into ribbons, and sprinkle over some salt. After 5 minutes, wipe off the salt and mop up any liquid using kitchen paper.
- To make the dressing, mix the other half of the lemon juice with the 2 tbsp sesame oil, 1 tbsp soy sauce and 1 tbsp vegetable oil.
- Cook the noodles as directed on the packet, add 2 tbsp of the dressing and allow to cool.
- To assemble the salad in 4 bowls or bento boxes, arrange the noodles on one side and fill the rest with a bed of lettuce or salad greens. Arrange a portion each of the avocado, the butternut squash and red cabbage in separate sections on top of the lettuce and pour over the rest of the dressing.
- Sprinkle over the toasted sesame seeds.
Serving Suggestion: Serve with vegetarian spring rolls
