Total fat Saturates Salt Sugar Protein- 4g 2 .7g 0.63g 1g 9g
Ginger soba
noodles
By Claire Thomson
Serves 4 | Prep 10 mins | Cook 10 mins |
Calories 338 (per serving)
200g (7oz) soba
noodles
1 tbsp groundnut,
sunfl ower or
vegetable oil
juice of I large lime
(or 2 small)
3 tbsp sesame oil
1 tbsp soy sauce½ tsp brown sugar
2cm (1cm) fresh
ginger, grated
3 tbsp sesame seeds
3-4 spring onions,
fi nely sliced
ice cube, per
serving (optional)
1 Cook the noodles as per the packet
instructions. Drain, then cool under a
running tap. Drain again, and douse with
the groundnut oil to prevent them from
clumping together.
2 In a bowl, mix the lime juice, sesame oil, soy
sauce, sugar and ginger.
3 Toast the sesame seeds in a dry frying pan
over a moderate heat until golden.
4 Add the dressing to the cold noodles and
mix well.
5 Serve the noodles with the spring onions
and sesame seeds scattered over the top.
Pop an ice cube on top, if liked, to provide
extra coldness.Lentils with green olives, celery
leaf, mint and orange
By Claire Thomson
Serves 4 | Prep 15 mins | Cook 30 mins | Calories 514 (per serving)
400g (14oz) green or brown lentils
1 tsp salt
½ tbsp red wine vinegar
fi nely grated zest and juice of 1 orange
4-5 tbsp olive oil
a small bunch of celery leaves,
roughly chopped (use any pale
stalks, fi nely chopped)
a large bunch of fresh mint leaves,
roughly chopped
60g (2oz) green olives, pitted and
roughly chopped
freshly ground black pepper1 Rinse the lentils in cold water, then put
them into a saucepan and cover with 1 litre
(36fl oz) cold water.
2 Bring to the boil, skimming off any froth that
comes to the surface.
3 Simmer for 20-30 minutes, until the lentils
are cooked through, but still with slight
resistance. Add the salt 5 minutes before
the end of the cooking time.
4 Drain the lentils and put them into a bowl.
5 Dress the lentils while still warm with the
red wine vinegar and the orange juice. Add
the orange zest and olive oil.
6 Add the celery leaves and mint and the
chopped olives. Mix well and taste for
seasoning. Serve just warm.Total fat Saturates Salt Sugar Protein16.3g 2.3g 0.73g 6.4g 26.8gVEGAN FOOD & LIVING OCTOBER 61VFL17.Midweek.indd 61 06/09/2017 15:01