Oriental roast beef salad recipe
Ingredients
400g butternut squash - peeled and cubed
1tbsp olive oil
Salt
Freshly ground black pepper
200g frozen soya beans
1 red chilli - de seeded and finely chopped
375g medium egg noodles
8 slices cooked roast beef - cut into strips
3 cloves garlic- peeled and finely chopped
2tbsp sesame oil
3 cm root ginger - peeled and grated
2tbsp soya sauce
Juice of 1 lime
100g Honey roasted cashew nuts - roughly chopped
2tbsp fresh basil
Pre-heat the oven to 200C/ 400F/ Gas mark 6. Place the butternut squash cubes on to a tray lined with nonstick baking paper. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast for 25 minutes. Cook the soya beans and noodles according to the packet instructions. Drain and set aside. Make the dressing by combining all the ingredients together. Stir butternut squash, soya beans, basil, chilli, noodles and roast beef together. Pour over the dressing and mix well. To serve the Denise Phillips way: Garnish with honey roasted cashew nuts and sprigs of fresh basil.
