Who: Fran Gizauskas, Press Officer at DK Books
What I made: Glass Noodle Salad with Green Beans, Roasted Chickpeas, Chilli, and Peanuts from The Lunchbox Book
What I thought: If breakfast is the most important meal of the day, then lunch is sometimes the most neglected. We grab whatever is quick and easy to eat, on the go, or al desko. I’m guilty of making the same old salads and sandwiches to take to work, or grabbing something pre-packed when time is tight!
Enter The Lunchbox Book, which will bring a little bit of happiness to your lunch hour. Flicking through this wonderful little book is inspiring, with plenty of suggestions for tasty salads, soups, stews, pastas, pastries and delicious sweet treats. Each recipe is quick and simple to put together, and can be prepped in the evening or morning before work.
I love Asian inspired flavours and decided to rustle up the Glass Noodle Salad with Green Beans, Roasted Chickpeas, Chilli, and Peanuts. Glass noodles are the base of this salad and are incredibly simple to cook – simply pour boiling water over the noodles in a large bowl and leave for a couple of minutes to soften. Whilst the noodles cooked, I fried chickpeas in sesame oil which gave them a delicious nutty flavour, golden colour and smelt fabulous sizzling away in the pan. Next I threw the chopped green beans, chilli and coriander into the same pan for a couple of minutes, and the flavours really started to come together. After a couple of minutes, I added the drained glass noodles and mixed everything together well in the pan. A sprinkling of ground peanuts over the final dish along with a dash of soy sauce (and a squeeze of lime, not in the recipe!) and I got stuck in.
The salad was light and moreish, packing a punch with sweet and nutty flavours, crunchy green beans and a good kick of chilli. This was so simple to make and perfect for a light and tasty summer lunch.