I have been desperately trying to eat better, I have been on a semi diet for about four weeks now. I say semi, because I’ve totally indulged in rhubarb crumble, ice cream cones, strawberry truffles…you get the point. I started eating a porridge that contained quinoa, I read up on the benefits of eating it and they are pretty spectacular to be honest. Twice as much fibre as other grains, extremely protein rich. But let’s face it, although it has a semi nutty taste, it’s pretty boring. A bit like cous cous and brown rice, you need to pack it with flavour. So this salad was born, the dressing is based around what I used for my bruschetta. I’ve also gone a bit wonky and added raw sweet potato in it, but you know all those truffles!
I wanted to include quick and tasty salads in my lunch options, this one is super simple but the dressing brings it all to life. You can either have this completely veggie or it would be cracking with prawns or chicken. I was inspired by one of my favourite dips that comes with the crispy squid at Pho, a Vietnamese street food restaurant. Punchy and tangy, the perfect balance of sweet and sour. You can even add a hotter chilli if you are brave enough. It would be the perfect accompaniment to dip crispy chicken in. If you aren’t a fan of udon noodles like my Husband, it would be lovely with vermicelli. The dressing is packed full of flavour, so you will only need about 2 teaspoons per serving. You also won’t need any added salt as you get enough from the fish sauce.