Make your salads sumptuous! Prawn and vegetable noodle salad

Toss together something spectacular this summer with these delicious salads packed with flavour and crunch.

Serves 4     

For the dressing

• 1tbsp miso paste (white or brown)
• 2tbsp light soy sauce, plus extra to drizzle 
• 1tbsp honey 
• Juice of 1 large lime 
• 2tbsp sesame oil, plus extra to drizzle 
• Salt and freshly ground black pepper 

For the salad

• 2 x nests of vermicelli rice noodles
• 12 radishes 
• 1 head of romaine or other crunchy lettuce 
• ¼ of a red cabbage, core removed 
• ½ a cucumber, sliced 
• 12 extra-large prawns, peeled 
• 5cm piece of ginger, grated 
• 2 garlic cloves, grated 
• 2tsp olive oil 
• Sliced chilli, lime wedges, coriander leaves, to garnish 

In a bowl, mix the dressing ingredients together. Set aside.

Bring a pan of water to the boil. Add the noodles. Simmer for 3-4 minutes. Drain and refresh with cold water. Drizzle with soy sauce and sesame oil, then toss.

Finely shred the radishes, lettuce and cabbage. Stir through the noodles, with the cucumber. Set aside.

Put the prawns in a bowl, add the grated ginger and garlic, and stir. Heat the olive oil until sizzling, then add the prawns. Stir-fry for 4-5 minutes, until just cooked.

Pile the tossed noodles and the vegetables onto a large serving plate. Top with the prawns and drizzle with the dressing. Sprinkle with sliced chilli and coriander, with lime wedges for squeezing.