It’s time to make the most of those fresh summer veggies that we have an abundance of right now in Aotearoa!
If you’re not used to keeping track of which fruits and vegetables are in season – the beginning of a new year is the perfect time to start! Love Food Hate Waste NZ have some great guides to seasonal eating that’ll keep your dinners super healthy and environmentally-friendly.
Right now we’re in the height of summer which means we’re blessed with an abundance of courgettes, cucumbers, tomatoes, sweetcorn, capsicums, aubergines, and radishes. Stuck on what to make with ’em? No worries, this easy, filling Vermicelli Noodle Salad will work perfectly with whatever you’ve picked from your garden or grabbed from your local farmer’s market!
Looking for finger food inspiration? Check out our recipe for Vietnamese Summer Rolls – they’re just like this salad – but all rolled up!
Ingredients:
Vermicelli noodles, cooked according to packet instructions
An assortment of sliced vegetables: such as cucumbers, capsicums, carrots, lettuce etc.
Coriander leaves, roughly chopped
1 Packet of House of Dumplings Pork Kaffir Lime Dumplings
Sauce:
2 tbsp fish sauce
2 tbsp white sugar
2 tbsp hot water
Method:
- Cook dumplings according to package instructions.
- Mix together fish sauce, white sugar and water for the sauce.
- Assemble vegetables, noodles and dumplings on a plate. Pour over sauce.
- Add sauce and mix well, then tuck in!
