Roasted Asparagus and Tomato Thai Salad

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ROASTED ASPARAGUS AND TOMATO THAI SALAD

 

Recipe By: Katherine Hill, Main Course Salads

Preparation Time: 15 minutes Cooking Time: 20 minutes

Serving Size: 4

 

Amount Measure Ingredient--Preparation Method

----------------------

 

250g Medium Noodles

440g Asparagus, cut into 3cm lengths

500g Cherry Tomatoes

240g Shiitake Mushrooms, thickly sliced

5cm piece Fresh Ginger, finely chopped

4 Kaffir Lime Leaves, shredded

100ml Groundnut Oil

1bunch Fresh Basil

 

Dressing:

 

5cm piece Lemon Grass, tough outer leaves removed and finely

shredded

1 Garlic Clove, chopped

1 TBS Rice Vinegar

1 tsp Light Muscovado Sugar

3 TBS Light Soy Sauce

1 TBS Chilli Sauce

3 TBS Chopped Fresh Coriander Seasoning

 

 

Preheat the oven to 230C/450F/Gas 8. Cook the noodles according to the packet

instructions. Drain and refresh in cold water.

 

Place the vegetables in a large roasting tin. Add the ginger and kaffir leaves,

drizzle over 4 tablespoons of the oil, season and stir well. Roast for 20

minutes until tender.

 

Meanwhile, pound the lemon grass and garlic to a paste in a pestle and mortar

and spoon into a large bowl. Whisk in the remaining oil and dressing

ingredients.

 

Add the cold, drained noodles and the basil leaves to the dressing and toss

well. Divide between 4 large serving bowls and top with the roasted vegetables

and any roasting juices.