Chicken & watermelon noodle salad

A simple low-fat salad that doesn’t hold back on punchy flavours. If you like the aniseed fragrance of Thai basil, swap that for the mint, or use a mixture of both.

Ingreadient

• 275g pack cooked rice noodles
• 1 Mini Watermelon, chilled
• 2 roast chicken breast fillets, skinned and shredded
• 25g pack mint, leaves picked
• 50g roasted peanuts, roughly chopped
• 1 clove/s garlic, crushed
• 1 red chilli, deseeded and chopped
• 2 tsp caster sugar
• 2 limes, juice
• 3 tbsp fish sauce, more to taste if liked
• 2 shallots, thinly sliced into rounds

Step by step

1. Combine all the dressing ingredients in a large bowl. Bring a large pan of water to the boil, blanch the noodles for 30 seconds, then drain, rinse under cold water to cool quickly, drain again and pat dry.
2. Cut the watermelon in ½. Using a dessert spoon, scoop the watermelon flesh in bitesized pieces into the dressing, pouring in any juice left behind in the empty shells. Stir well.
3. Toss in the chicken, noodles, mint and peanuts, then taste, adding a little more fish sauce and lime juice according to taste.