Sesame omelette and crisp mixed vegetable salad

sesame omelette and crisp mixed vegetable salad


Chilli dressing


1.Whisk eggs in large jug with milk, chives and seeds until well combined. Pour a quarter of the egg mixture into heated lightly oiled wok or large frying pan, cook over medium heat, tilting pan, until omelette is just set. Remove from wok, repeat with remaining egg mixture to make four omelettes. Roll cooled omelettes tightly, cut into 3mm “wheels”.
2.Make sweet chilli dressing. Combine ingredients in screw-top jar, shake well.
3.Place three-quarters of the omelette in large bowl with cabbage, chilli, capsicums, mint, lemon grass and dressing, toss gently to combine. Divide salad among serving plates, top with remaining omelette.

Omelettes can be made up to 3 hours ahead and stored, covered, in the refrigerator, roll and slice just before assembling salad.


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