Noodle salad with roasted cauliflower and shrimp

Name: noodle salad with roasted cauliflower and shrimp
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 600 g baking flour; 1,5 el Fair Trade Original Thai red curry paste; 3 el sunflower oil; 200 g whole whnoodles; 200 g sliced iceberg lettuce; 1 yellow bell pepper; 1 cucumber; 1 lime; 10 g fresh coriander; 10 g fresh fresh mint; 100 g shrimps; 30 g salted peanuts

Asian salad of cauliflower, redcurrant paste, noodles, iceberg lettuce, paprika, cucumber, lime, coriander, mint, shrimps and peanuts.

Ingredients

Kitchen Stuff

1 baking dish or roasting pan

Directions

Preheat the oven to 200 ° C.
Spread the cauliflower in florets and put in the baking dish or roasting pan. Put the curry paste in a bowl and mix in the oil.
Sprinkle the cauliflower with this mixture and scoop. Roast the cauliflower for 15 minutes in the middle of the oven. Allow to cool slightly.
Meanwhile, cook the noodles according to the instructions on the package. Drain and rinse under cold running water. Do in a large bowl.
Meanwhile cut the iceberg lettuce into wafer thin strips of 2 mm thick so that they resemble noodles. Put the noodles in the dish.
Halve the yellow pepper, remove the stalk and seedlings and cut the flesh into thin strips.
Cut the cucumber with a cheese slicer or peeler into long ribbons. Add the pepper and cucumber to the noodles and beat.
Clean the lime. Grate the lime above the salad and squeeze the fruit into a bowl.
Mix the lime juice together with the rest of the curry paste and oil and beat until a dressing. Drizzle the salad with the dressing.
Add the cauliflower florets and mix everything together. Cut the coriander roughly, remove the leaves from the sprigs of fresh mint and cut into strips.
Sprinkle the salad with coriander, mint, shrimp and peanuts.