Serves 6ppl / 25 min.
2 cups chopped spinach
1/4 cup cherry tomato
1/4 cup carrot, grated
1/4 cup green onion, chopped
2 tablespoon green coriander
2 tablespoon peanuts, roasted and chopped
1 bunch fried rice noodles
2 tblsp soy sauce
2 tblsp honey
2 tblsp lemon juice
1 tblsp brown sugar
1 tblsp peanut butter
1 tblsp ginger
Method of Preparation
Mix all sauce ingredients together and hand-blend till smooth. Let rest for 5 minutes.
Wash and chop spinach in strips. Cut cherry tomatoes in half. Slice diagonally green onions and grate carrot
Chop coriander roughly.
Fry dried rice nooles in hot oil until they puff up. Remove from oil and drain on paper towel.
Mix all vegetables and greens together. Drizzle sauce on top. Cover with crispy noodles and peanuts last.
In a medium bowl, put the vegetables add the chickpea flour, then add all the spices
Cut the brick sheets into rectangular shapes. Put them to grill for 7 min on 180 degrees.
In a bowl put the thyme, Rocca, mint, bakle, chick peas, tomatoes, pine seeds, onions.