I found this recipe on a fabulous website called ‘Pinch of Yum” and I have to say it is absolutely delicious. I’ve tweaked it ever so slightly to make it more ‘My Family’ friendly but it still tastes super delicious and it’s really quick to make. The dressing is so delicious that you could through it on any salad, just make a batch up and keep in the fridge, it makes a nice change from vinaigrette – it will last about a week. This recipe feeds 4 adults or a family with some left over for lunch the next day.
2 Tbsp Rapeseed Oil
2-3 sweet potatoes peeled and then spiralized
4 ears of sweet corn, kernels cut from the cob or 3 cups of frozen corn kernels
Bunch of spring onions sliced 1 cm length
1 cup of chopped fresh coriander
1 cup of chopped greens – I used our home grown swiss chard but you can use spinach or kale (depending on the time of year)
1/4 cup Pumpkin Seeds
1/3 cup Olive Oil
3 Tbsp Water
2 tsp Chipotle paste
1 clove of garlic, crushed
Juice of 1 orange
Juice of 1 lemon
Pinch of Sea Salt
Prepare the dressing first – In a blender or NutriBullet place all the ingredients and whiz until a smooth, creamy looking dressing, taste and set aside.
Prepare all the ingredients for the salad and then heat the oil on a medium heat in a heavy based pan. Add the sweet potato noodles and toss for a minute or two until softened slightly. Remove and place into a serving dish
Wipe the pan dry and through in the corn kernels, turn the heat to a medium high heat. Toss around the pan for a few minutes until they begin to brown. Add to the noodles
Add all the ingredients to the noodles (save a handful of herbs and pumpkin seeds for garnish) and then pour on the dressing, making sure you coat everything. Sprinkle on the remaining garnish and serve.
My husband and I enjoyed a pan fried salmon fillet with our noodles, while the boys had some shredded left over roast chicken. It would be lovely with some panfried tofu too, yummy.