Once again, Greece has done what it does best. It turned out plenty of beautifully sunny, still days which are designed to be spent on the beach and since I’m on an island, I’m truly spoilt for choice here.
Cooking in this hot weather is a bit less enjoyable than normal so I’m all over quick, easy and ideally cold dishes. This one totally fits the bill. There is no real cooking involved and it comes together pretty quickly. Thanks to vermicelli noodles, this vegan rice noodle salad becomes substantial enough to satisfy post-beach hunger. It’s also quite refreshing and hydrating. The key thing here is the dressing, it really makes this dish. If you taste it on its own you may think that I’ve really turned up the volume here, but once massaged into oodles of noodles and thinly sliced veggies it loses its pungency and brings the whole dish together nicely.
50 g / 6 tbsp white sesame seeds 1 tbsp maple syrup 1 tbsp toasted sesame oil (for flavour) 1 tbsp neutral tasting oil 4 tsp rice vinegar or lime juice 4 tbsp tamari (for GF version) or soy sauce 3-4 tsp hot chilli paste (I used sambal oelek), adjust to taste
