Thai Rice Noodles on bed of thinly sliced beetroot
Ingredients:
I packet of rice noodles (Waitrose)
1 cup of spinach
1 large carrot shredded
½ cup of sunflower seeds
½ cup of pumpkin seeds
½ cup of fresh green peas
½ cup of sweet corn
¼ cup of olive oil
2 garlic cloves roughly chopped
1 packet of frozen lime leaves
3 spring onion tails chopped
½ block of smoked tofu chopped into cubes.
I fresh beet root scrubbed and thinly sliced
1 red onion chopped
½ teaspoon of fresh chopped chilly
1 teaspoon of bouillon seasoning
1 teaspoon of ginger paste
1 lemon
Directions:
Place your thinly sliced beetroot into a small pan of hot water and leave on a low heat to cook for 7 minutes until al dente closing the lid.
Add a cup of water to another sauce pan and sauté the red onion with the bouillon seasoning for 3 minutes with the green peas. Add a little more hot water and place the rice noodles, 3 lime leaves and ginger paste into the pan tossing it together for 1 minute. Taking the pan off the heat add the carrots, pumpkin seeds, sunflower seeds, sweet corn, garlic, spring onion tails, smoked tofu and spinach folding it all together. Slice and squeeze ½ a lemon onto the noodles drizzling 1½ tablespoons of olive oil unto the mixture and leaving it to sweat for 2 minutes whilst you prepare your beetroot.
Taking 5 slices of beetroot from the plate drizzle them with olive oil and a little squeeze of lemon juice laying them out on the plate. Using the catering ring place it in the middle of the plate on top of the beetroot layer and spoon the noodle mixture within the ring, garnishing the top with the 5th slice of beetroot topped with alfalfa and organic sprouting beans.