Serves: 2 person
Time: 30 minutes
Ingredients:
1 packet of Youmee Green Curry Noodles
Mixed leaf salad
1 can tuna in spring water
100g Danish/soft feta
1 handful of sundried tomatoes
Roasted Chickpea:
1 can chickpea
2 tsp smoked paprika
1 tsp cumin
1 tbs oil
Salt and pepper
Method:
- Bring a medium pot of water to a boil. Add the Youmee noodles and cook until just tender, 2 to 3 minutes. Drain in a colander and immediately rinse the noodles well with cold water. Shake the colander to remove excess water. Set aside.
- Preheat oven to 230°c. Drain the chickpea and rinse it with some water. Pat the chickpea dry with some paper towels.
- Toss all the ingredients for the roasted chickpea together and place evenly on a baking tray. Roast the chickpeas for 30-40 mins until brown and crunchy.
- Meanwhile, toss together the salad, noodles, tuna and sundried tomatoes.
- Pour the Youmee Green Curry Sauce into a bowl to be used as a dressing.
- When the chickpeas are done, toss it in together with the salad.
- Drizzle the green curry onto the salad.
- Crumble the feta onto the salad. Serve immediately.
