Summer entertaining is easy with dishes like this mouth-watering salad.
100 g vermicelli noodles
1 lebanese cucumber
100 g mixed salad leaves
250 g cherry tomatoes halved
½ small red onion thinly sliced
1 cup fresh mint leaves
1 cup fresh thai basil leaves
1 cup fresh coriander leaves
8 slices rare roast beef cut into thick strips
2 tbsp fried shallots to garnish
Chilli lime dressing
¼ cup gluten-free fish sauce (60 mls)
2 limes juiced
2 pieces palm sugar finely grated (50g)
1 small fresh red chilli seeds removed, finely chopped
- Place noodles in a bowl. Cover with cold water. Stand for 20 to 25 minutes, or until translucent and tender. Drain. Using kitchen scissors, cut into short lengths.
- Meanwhile, to make dressing, whisk all ingredients in a small jug until sugar has dissolved.
- Cut cucumber in half lengthways. Using a teaspoon, scrape out and discard seeds. Thinly slice cucumber diagonally. Place in a large bowl with noodles, salad leaves, tomatoes, onion, herbs, beef and dressing. Toss to combine.
- Serve salad garnished with fried shallots.