![f0063-01](https://article-imgs.scribdassets.com/s48f7juo0aq4zzw/images/fileCFP7CZBF.jpg)
SERVES: 2
A midweek meal that’s our take on a noodle salad using our rainforest favourite, the boonjie (or smallleaved) tamarind. Feel free to use any kind of noodle that you enjoy.
INGREDIENTS:
200 g (7 oz) ¼ cup (50 g) karkalla or other native greens, chopped 2 carrots, cut into matchsticks 1 red capsicum, seeds removed, thinly sliced 1 cup (75 g) finely shredded white cabbage 100 g (3½ oz) snow peas, trimmed and thinly sliced lengthways 1 tablespoon island sea celery leaves ¼ cup (40 g) small-leaved tamarind, finely chopped 1 tablespoon ground roasted wattleseed (optional) 1 cup (60 g) wild basil leaves, chopped, to serve Chopped macadamia nuts, to serve