Toasting oats with seeds and spices gives them a crunchy texture. Sprinkle over this fresh noodle salad bowl – made with avocado, lettuce and radishes – for a healthy vegetarian dinner.
Created by our friends at the Clean Supper Club.
2 sheets of rice noodles
1 gem lettuce
½ red onion
2 handfuls of bean sprouts
Juice of ½ lime
30g Mornflake Original Superfast Oats
1 heaped tbsp. pumpkin seeds
1 tbsp. sunflower seeds
½ tsp. garlic powder
½ tsp. onion seeds
¼ tsp. chilli flakes
¼ tsp. ground turmeric powder
Juice of 2 limes
Pinch of chilli flakes
6 tbsp. extra virgin olive oil
Finely slice the red onion and put into a bowl with the juice of ½ a lime. Leave to marinade for 10 minutes.
Add the oat topper ingredients to a medium frying pan on a medium heat and dry fry for 3-4 minutes, until the oats are lightly golden. Stir occasionally to avoid burning. Remove from the heat and leave to cool.
To make the salad dressing, pour the olive oil, lime juice and chilli flakes into a jam jar, tightly screw on the lid and shake well.
Cook the rice noodles according to the packet instructions, drain and rinse under cold water then toss with half the salad dressing.
Prepare the other salad ingredients and serve with the noodles, then sprinkle over a handful of the crunchy oat topper.