recipes++

Roasted Asparagus And Tomato Thai Salad

Serves 4

Ingredients

  • 250g medium egg noodles
  • 400g asparagus, cut into 3cm/1¼in lengths
  • 500g cherry tomatoes
  • 250g shiitake mushrooms, thickly sliced
  • 5cm/2in piece fresh ginger, finely chopped
  • 4 kaffir lime leaves, shredded
  • 100ml groundnut oil
  • 1 bunch of fresh basil

For the dressing

  • 5cm/2in piece lemongrass, tough outer leaves removed and finely shredded
  • 1 garlic clove
  • 1 tbsp rice vinegar
  • 1 tsp light muscovado sugar
  • 3 tbsp light soy sauce
  • 1 tbsp chilli sauce
  • 3 tbsp chopped fresh coriander

Method

  1. Preheat the oven to 210ºC (fan oven). Cook the noodles according to the pack instructions. Drain and refresh the noodles in cold water.
  2. Place all ingredients in a large roasting tin. Add the ginger and lime leaves, drizzle over 4 tablespoons of the oil, season and stir well. Roast for 20 minutes until tender.
  3. Meanwhile, for the dressing, pound both the lemongrass and garlic to a paste in a pestle and mortar. Spoon the paste into a large bowl, then whisk in the remaining groundnut oil and dressing ingredients.
  4. Add the cold, drained noodles and the basil leaves to the dressing and toss well. Divide between four serving bowls and top with the roasted vegetables and any roasting juices and mix gently together.