Denise says:
The taste of the Orient comes through the merged flavours of the dressing; ginger, soya sauce, sesame oil and lime. You can use meat leftover from a roast dinner or buy ready sliced prepared meat. This makes a quick fix dinner for a mid-week meal as it can be prepared in stages so that the final cooking will only need 10 minutes to complete. Add the dressing and garnish just before serving for the perfect finish.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4 people
Will not freeze
Ingredients:
Salad400g butternut squash – peeled and cubed
1 tablespoon olive oil
Salt and freshly ground black pepper
200g frozen soya beans
1 red chilli – de seeded and v finely chopped
375g thick/ medium egg noodles
8 slices cooked smoked chicken – cut into strips
Dressing
3 cloves garlic- peeled and finely chopped
2 tablespoons sesame oil
3 cm root ginger - peeled and grated
2 tablespoons soya sauce
1 teaspoon sugar
Juice of 1 lime
Garnish:
100g Roasted cashew nuts – roughly chopped
2 tablespoons fresh basil
Method
1) Pre-heat the oven to 200C/ 400F/ Gas mark 6.2) Place the butternut squash cubes on to a tray lined with baking parchment paper. Drizzle with olive oil and season with salt and freshly ground black pepper.
3) Roast for 25 minutes.
4) Cook the soya beans and noodles according to the packet instructions. Drain and set aside.
5) Make the dressing by combining all the ingredients together.
6) Stir butternut squash, soya beans, basil, chilli, noodles and smoked chicken together. Pour over the dressing and mix well.
To serve the Denise Phillips way: Garnish with honey roasted cashew nuts and sprigs of fresh basil.