Taking inspiration from the Persian Tadig



Am taking inspiration from the Persian Tadig today to make an unusual Asian-style ‘salad’ to go with a BBQ that is gluten-free.

Am thinking sliced red peppers, crunchy water chestnuts, crushed peanuts, pan-fried / crispy rice noodles, fresh coriander with a soy, garlic & ginger dressing. Ideally, I will crisp the noodles in a pan into a set ‘cake’ that is turned upside down and then dressed with the vegetables & dressing.

I hope my pan is non-stick enough!

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