Noodles with halloumi cheese and carrots
It's been cold and rainy and everyone but me seems to be sniveling and sneezing. Flu prevention is perhaps easier than finding a cure so my strategy is to eat a lot of natural antibiotics and vitamin C; ginger, garlic, honey, parsley, lemon, orange... (And to wash my hands more than ever!)
I'm adding raw ginger to my tea, eating fresh fruit and sprinkling parsley and garlic on my foods. A noodle salad with raw ginger and garlic is quick, easy, and a little exotic!
Noodle salad with halloumi4 portions of asian noodles (use rice noodles for a gluten-free dish)
2 tbsp apple sauce
1 tbsp balsamico
1 tbsp soy sauce
2 tsp ginger, finely chopped
1 teaspoon sesame oil
1 garlic clove, finely chopped or pressed
Combine ingredients for the dressing in a small bowl and mix well.
Peel and slice the carrot with a peeler.
Boil the noodles following the instruction label.
Slice the halloumi and fry it on medium-high heat until it is warm and has some colour.
Drain the cooked noodles and put leave them in the pot; add carrots and the dressing and stir.
Serve the noodles hot or cold, but the halloumi is best when it's warm.
Garnish with fresh coriander for more Asian flavour. You could also try adding spring onions, fried onion strips, bell peppers or parsley.