- Main Meal
- Serves 2
- 5 mins
Ingredients
100g mangetout, sliced lengthways
1 Lebanese cucumber, sliced lengthways
1 red bell pepper, sliced into matchsticks
1 carrot, sliced into matchsticks
15g fresh mint leaves
15g fresh Thai basil leaves
15g fresh coriander, leaves picked
1 red chilli, sliced thinly lengthways
For the sauce:
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp rice wine vinegar
1/2 tbsp honey
1 tsp sesame oil
1/2 tsp garlic paste
For the eggs:
2 eggs
2 tsp coconut oil
Instructions
Combine the vegetables, fresh herbs and chilli in a large bowl and toss to combine.
Next add all the sauce ingredients to a jar, place the lid on and shake well for 2 minutes.
Pour dressing over the salad and toss again to coat the vegetables.
Crack the eggs into a small bowl and whisk. Add coconut oil to a medium-sized frying
panand pour half the egg into the pan, swirling the pan so you thinly coat it (like a crépe.
Cook for 1 minute or until fully cooked). Remove from the pan and cook the remainder of
the mixture.
Next very tightly roll the eggs into cigars and finely chop them.
Transfer salad to two bowls, pouring any excess dressing on, and top with egg