TV chef Dean Edwards developed this recipe to help inspire people to make more of salad. This makes a fantastic veggie meal and it’s ready in less than 15 minutes! This salad is full of great texture, from the sweet crispiness of the iceberg lettuce to the crunchy carrot and courgette ribbons. Iceberg is really versatile and is a lettuce which is great in both hot and cold dishes.
Preparation & Cooking Times
Prep time: 10 minutes
Cook time: 3-4 minutes
Serves 2
Ingredients
1 tbsp toasted sesame oil
1 tbsp light soy sauce
1 tbsp honey
1 tbsp white wine vinegar
200g beansprouts
1 courgette (185g)
1 large carrot (165g)
½ Iceberg lettuce, shredded (280g)
1 tsp toasted sesame seeds
Method
Whisk together the oil, soy sauce, honey and vinegar. Heat 1 tbsp dressing in a frying pan and fry the beansprouts for 3-4 minutes.
Using a potato peeler, make ribbons with the courgette and carrot and toss into the beansprouts, Iceberg lettuce and remaining dressing.
Sprinkle with sesame seeds to serve.
Cook Tips
Dean’s tip: Also great with prawns or sliced cooked duck if you want a meat or fish version.
For more salad recipes visit: www.makemoreofsalad.com
