Grilled Vegetables with Rice Noodle Salad

Grilled Vegetables with Rice Noodle Salad Recipe

Recipe by Sparky - Peas & Figs Resident Chef

Grilling vegetables intensifies their flavours making this dish a star performer on both the flavour and nutrition front. The rice noodles balance the nutrional make up of this recipe by delivering a nice amount of carbohydrates.  

This recipe could also be eaten hot immediately after cooking to make a wonderfully warming dinner.

If you're following the Reset programme, this dish uses the leftovers from 'Grilled Vegetables with Rice Noodles' dish from the previous evening.  If you're cooking from scratch, the ingredients and method are detailed below. 

Method

1. Finely crush the garlic and chop the basil.

2. Place all the vegetables in a large bowl and add the olive oil, the basil, garlic, salt and pepper.

3. Mix well and leave to marinade for at least 10 minutes.

4. Preheat the grill to maximum.

5. Bring a pan of water to the boil and cook the noodles for approx 3 minutes, or following the instructions on the packet.

6. Grill the veg until they start to brown on both sides (approx 5 - 6 mins).

7. Brown off the pine nuts in a dry pan on a medium heat, for approx 2 mins.

8. Mix the grilled vegetables, cooked pasta and pinenuts.

9. Chill in the fridge for at least 30 minutes for a refreshing salad.

Food Tags

Information

Preparation Time: 10mins to 12mins

Cook Time: 30mins

Serves: 2 people

Ingredients

125g rice noodles (or other wheat/gluten free noodles of your choice)

5 spring onions

25g pine nuts

1 courgette (chopped into large chunks)

1/2 aubergine (chopped into large chunks)

1 pepper (seeded and cut into chunks)

1 clove of garlic

50g cherry tomatoes (approx 16)

1/2 small bunch of basil

1 tbl olive oil

Salt and pepper