Vegan rainbow spring rolls
Try these colourful vegan spring rolls as canapés for a party, vibrant with fresh veg and juicy mango. Serve with a sweet chilli dipping sauce
5-a-day noodle salad with citrus ginger dressing
Serves 4 as a main or 8-10 as a side
Easy
Prep:
Cook:
Pack in all of your 5-a-day in this salad, along with over 10 plant points. Swap the trout for another oily fish, if you like, or use vegan tofu or tempeh
Skip to ingredients
- 320g edamame beans(fresh or frozen)
- 1 tsp rapeseed oil
- 200g kaletough stalks removed and finely chopped
- 75g wholemeal rice noodles
- 320g carrotsfinely sliced
- 320g purple cabbagefinely sliced or shredded
- 320g red and orange pepperssliced
- 6 spring onionsfinely sliced
- 30g corianderfinely chopped
- 4 x 140g trout fillets
For the dressing
- 200ml orange juice
- 4 tbsp peanut butter
- 75ml lime juice(about 2 limes)
- 2 tsp finely chopped ginger
- 2 tbsp reduced-salt soy sauce
- 1-2 red chillieschopped (optional)
Nutrition: Per serving
- kcal582
- fat23g
- saturates5g
- carbs37g
- sugars20g
- fibre17ghigh
- protein49g
- salt1.44g
Method
step 1
Put the edamame in a microwave-safe bowl with 2 tbsps water, cover, and microwave for 6 mins. Set aside. Heat half the oil in a pan over a medium heat, add the kale and cook for 2-3 mins to soften. Set aside.
step 2
Tip the noodles into a bowl, pour over boiling water, cover and leave for 4 mins. Drain and leave to cool.
step 3
Put the vegetables and coriander in a large bowl with the edamame, then add the cooled noodles.
step 4
Whisk all the ingredients for the dressing together in a bowl to create a smooth, runny consistency. Pour the dressing over the salad and mix. Keep chilled until ready to serve.
step 5
Brush a non-stick pan with the remaining oil and heat over a medium-high heat. Add the trout fillets and pan-fry for 4 mins on each side, or until the fish turns opaque and is cooked through. Serve with the noodle salad.
