This refreshing salad is perfect for the summer months. Serve as a simple al fresco lunch, or dish up as part of a sharing meal for entertaining friends.
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Yields:
2
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Cal/Serv:
461
Ingredients
For the dressing
Juice of 2 limes, zest of 1
2 red chillies, deseeded and finely chopped
2 garlic cloves, crushed
2 Tbsp. fish sauce
1/2 Tbsp. caster sugar
1/2 pack mint, leaves finely chopped, plus extra to serve
1/2 pack coriander, leaves finely chopped, plus extra to serve
For the salad
150 g folded rice noodles (we used Thai Taste)
350 g watermelon, cubed
150 g pack cooked king prawns
20 g roasted salted peanuts, roughly chopped
Directions
Step 1Mix all the dressing ingredients (reserving some chillies to serve) together in a small bowl and set aside.
Step 2Cook the noodles according to pack instructions. Drain well and toss in a large bowl with the dressing. Carefully stir through the watermelon and prawns.
Step 3Serve on a large platter with the remaining chillies, peanuts and extra herbs.
GH TIP
We’ve used ready-cooked prawns, but leftover roast chicken or pork would also work well.
Per serving:
Calories: 461
Protein: 22g
Fat: 7g
Saturates: 1g
Carbs: 77g
Sugars: 18g
Fibre: 2g
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Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
