These Mediterranean-flavoured noodles are served cold so a great and tasty option on a hot day. Add a dollop of pesto, salsa verde or a squirt of sriracha to the dish if liked to vary things.
Ingredients
| 200 g | Rice stick noodles (Main) |
| 1 splash | Olive oil, a large one to dress noodles and more to finish dish |
| 3 | Sausages, barbecued, use 4 sausages if you'd like more (Main) |
| 2 | Peaches, grilled and sliced (Main) |
| 1 | Corn cob, cooked, kernels cut off (Main) |
| 1 | Spring onion, finely sliced, use 2 spring onions if liked |
| 1 sprinkle | Pickled jalapeno chillies, according to taste |
| 1 large handful | Fresh herbs, torn, such as parsley and basil (Main) |
| ½ | Lemons, zest and juice |
AdvertisementAdvertise with NZME.
Directions
- Add noodles to boiling water and cook until al dente. Refresh and drain. Toss with a good pour of olive oil, and chill.
- To noodles add, sliced barbecued sausages, peaches and the corn kernels. Add spring onion, a few pickled jalapenos and the torn herbs. Toss with a little more olive oil and the lemon zest and juice. Season with sea salt and freshly ground pepper.
