I made a life changing purchase this week- the Benriner Mandolin. From this point forward I will not consume any fruit or vegetable that has not been matchsticked, julienned, or sliced to papery thin perfection.

Okay, that’s an exaggeration but I have been having lots of fun with my new kitchen toy.  The uniform, fine slice enhances the texture and appearance and makes eating fresh fruit and veg that much more enjoyable.

This salad was a big hit in my house. I wanted something vibrant, fresh and crunchy but with carbs and rich flavour. Anything with peanut butter is always immensely satisfying to me.

If you want to make it you will need :

3 big carrots

1 stalk of celery

200g green beans

100g egg noodles

1/2 red onion

peanut butter (to taste)

1 batch of soy ginger dressing

Finely slice the vegetables, using a mandolin if you are so lucky.

Cook the egg noodles and immediately return them to the pot. When they are still piping hot stir in a few tablespoons of peanut butter.  Then pour over the dressing and mix until the noodles are evenly coated.

Add the noodles to the vegetables. Season to taste with chilli flakes or more rice vinegar and sesame oil.