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Ingredients
- 1 tbsp tahini
- 1 lime
, juiced
- 2 tsp soy sauce
- 2 roasted garlic cloves
- 1 tsp sesame oil
- ½ tsp chilli flakes, plus extra to serve
- 200g cooked rice noodles
- 200g leftover roast chicken (see our recipes)
- 1 roasted aubergine
- 1 carrot
, grated
- ½ cucumber, seeds removed and cut into half moons
- ½ small pack mint
, roughly chopped
Method
- Whisk together the tahini, lime juice, soy sauce, flesh from the roasted garlic, sesame oil and chilli flakes in a large bowl, adding enough water to make a creamy dressing.
- Add the noodles, leftover roast chicken, aubergine and carrot and toss everything to combine, then gently fold through the cucumber and mint. Divide between two containers, then sprinkle over a few extra chilli flakes to serve.
