Name: Fennel, mint & clementine salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 75g flat rice noodles -; ½ tsp caster sugar -; 1 garlic clove, finely chopped -; 1 tbsp lime juice -; 2 tsp fish sauce -; 1½ tbsp rapeseed oil -; 1 red chilli, finely sliced -; 1 small fennel bulb, finely sliced -; small handful of mint leaves, roughly chopped -; 2 clementines, segmented -; 2 cooked chicken breasts, shredded -

Ingredients for - Fennel, mint & clementine salad

1. 75g flat rice noodles

2. ½ tsp caster sugar

3. 1 garlic clove, finely chopped

4. 1 tbsp lime juice

5. 2 tsp fish sauce

6. 1½ tbsp rapeseed oil

7. 1 red chilli, finely sliced

8. 1 small fennel bulb, finely sliced

9. small handful of mint leaves, roughly chopped

10. 2 clementines, segmented

11. 2 cooked chicken breasts, shredded

How to cook deliciously - Fennel, mint & clementine salad

1 . Stage

Cook the noodles following pack instructions, then drain, rinse under cold water and leave to drain again. Combine the sugar, garlic, lime juice, fish sauce, oil, and chilli in a large bowl. Season to taste and add a little more of whatever you think is needed – it should be salty, sweet, spicy and sour. Add the fennel, mint, clementines and noodles, then toss to combine. Stir through the shredded chicken. Will keep chilled for up to a day.