A quick salad, served as a side dish or with a bunch of other salads. Serves 2.
A handfull of chopped coriander
1-2 tsp nigella seeds
Salt, pepper and a squeeze of lemon plus a bit of olive oil
Chop the endive into pieces of about an inch. Cut a pear and a half into thin wedges, and roughly dice the remaining half. Mix the pears, endive and herbs, scatter over the nigella and season to taste.
I cannot follow a recipe. It is simply impossible.
So, here is my take on Meyer’s January noodle salad. Recipe serves 3.
300g egg noodles (medium)
A handful of salted peanuts
20 brussel sprouts
2 ramiro peppers
3 spring onions
A bunch of coriander and mint, plus a handful of basil leaves
1/2 dl soy sauce
2 tbsp balsamic vinegar
1 tbsp honey
1 lime (juice & zest)
1-2 tbsp rapeseed oil
Put the noodles in a bowl and cover with cold water. Leave for approximately 30 minutes (or until soft).
Meanwhile, poach the chicken, then slice or shred once cool enough to handle.
Finely slice the brussel sprouts, peppers and spring onions.
Dice the mango, and roughly chop the herbs and peanuts.
Bring the soy sauce, vinegar and honey to a boil, and reduce by about half. Take off the heat and add lime and oil to taste.
Mix the ingredients for the salad, minus herbs and nuts. Toss with the dressing and sprinkle over coriander, basil, mint and peanuts. Add fresh chilli if you like – I do.