Poppy Goldsmith

If you’re looking for something quick, easy and healthy to make for dinner then look no further. This fresh and healthy salad is substantial enough for an evening meal, virtually fat-free, and tastes great too. The prawns could be replaced with slices of lean steak or chicken breast, making this dish a versatile one that you can use again and again. Plus the whole process from start to finish only takes about 5 minutes, so it’s perfect for anyone stressed with essay deadlines and looking for a quick, satisfying meal.
(Serves 1)

For the salad:
1 packet Thai rice noodles, cooked to packet instructions and cooled.
1 carrot, grated
1/2 cucumber, peeled using a vegetable peeler into thin strips
Handful cherry tomatoes, quartered
Handful chopped green beans
1/4 red onion, thinly sliced
Handful coriander leaves, roughly chopped
Handful cooked king prawns
Handful crushed peanuts or cashew nuts (optional)

For the dressing:
3 tbsp soy sauce
1tsp Thai fish sauce
1tsp brown sugar
Squeeze or lime juice
Pinch of dried chilli flakes (optional)

Method:
1. Wash and chop all the vegetables
2. Cook the Thai rice noodles according to the packet instructions, drain, and set aside
3. Combine all the salad ingredients in a bowl
4. Mix dressing ingredients well and pour over the salad

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