The inspiration for this delicious salad I got from the “Go Vegan” restaurant in Noosaville, where I had lunch with my daughter.
(GF, RSF, V)
small packet of rice vermicelli
2 medium sized Zucchini
1/2 red pepper
1/2 yellow pepper
1/2 can of chickpeas
1 tsp apple cider vinegar
organic vegetable stock cube
– Boil the vermicelli in the broth for about 3-5 min. Keep some of the broth aside
before you rinse the noodles.
– Spiralize the Zucchini and chop the peppers in thin slices
– Mix the vegetables with the noodles and mix a dressing out of olive oil, lemon
juice, vinegar, salt and pepper. Garnish with Corriander and serve.
It actually tastes better, if you leave it for a few hours before serving.