I spotted the lettuce in Lidl (of all places) and was only sorry I didn't buy more.
The salad beside the beauty is a three bean salad based on the Avoca one, this is a wonderful salad to serve at a party as it can be prepared the day before.
This egg noodle and bean sprout salad comes from guess where? Yes that's right Avoca. Texturally this is a great salad, with the soft mouth feel of the noodle and the contrasting crunchiness of the peppers and beansprouts.
This salad makes a great lunch with some chicken or prawns added to it.
Egg Noodle and Bean Sprout Salad
5 tbsp sesame oil
3 garlic cloves (grated)
1 inch ginger (grated)
6 tbsp soy sauce
2 peppers (one yellow and one red)
150g mangetout or sugarsnap peas cut into strips
110g broccoli blanched, refreshed and cut into bite size pieces (tenderstem is great)
6 scallions (spring onions) chopped
40g egg noodles
700g bean sprouts
Heat the sesame oil on a very low flame (be very careful not to burn it). Add the garlic and ginger and saute gently for 2 minutes. Add the soy sauce and remove from the heat and allow to cool.
Cook the noodle as instructed on the packet, drain well.
Add the noodles to the sesame oil mixture and all to cool.
Combine all the vegetables and add the noodle mixture to them.
Three Bean Salad
400g Can of kidney beans, butter beans and chickpeas (or your favourite combination)
3 scallions (spring onions) finely chopped
2 peppers - 1 red and 1 orange
1 tbsp dijon mustard
3 garlic cloves, grated
125ml olive oil
Make up your dressing by combining the mustard, grated garlic, oil and lemon juice (to taste) in a jar and shake well. Season well.
Drain and rinse all the cans of beans, and add them to a dish with the scallions and peppers. Add the dressing and mix well. Taste and season as needed.