• 200g vermicelli rice noodles
• 4cm piece ginger
• 2 limes
• 1 Tbsp Tamari sauce
• 1 Tbsp chilli jam
• 2 Tbsp extra virgin olive oil
• 1 tsp sesame oil
• 4 spring onions
• 2 cos lettuce
• large handful sprouts
• 4 radishes
• 1 carrot
• 1 Tbsp sesame seeds
• small handful mint
• small handful coriander
• small handful pomegranate

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1. Place the noodles in a bowl and submerge in boiling water - set aside
2. Grate the ginger and place in a pestle and mortar
3. Finely grate the limes, and squeeze lime juice into the mortar with the ginger
4. Add Tamari sauce, tamarind chutney, oil, and sesame oil - muddle together and pour into large salad bowl
5. Chop the gem lettuce, radishes, spring onion, mint and coriander - add to bowl
6. Heat frying pan on a low heat, add sesame seeds and toast till golden
7. Drain the noodles and add to bowl
8. Toss the noodles and veges in with the dressing until combined
9. Garnish with toasted sesame seeds and pomegranate
10. Enjoy!

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