This for me is a real summer salad, preferably to be eaten on a sunny day with a chilled glass of white wine.  The beauty about it is, you can easily double up quantities if you have a crowd.  There is absolutely no cooking involved just some great flavours which when they come together make a lovely lunch dish.  If you’re lucky enough to be in the Med, go to the local market and get fresh prawns ready to peel – they are outstanding and pretty inexpensive.

Serves 4

Ingredients

1 pack of cooked rice noodles (225g)

220g cooked prawns

1 diced carrot

2 limes juiced + 1 for garnish

1 tbsp fish sauce

1 mango diced

1 red chilli chopped into tiny pieces

Small pack coriander chopped (reserve a few to garnish)

Handful of mint chopped

90g pack of peanuts chopped

Method

1. Put noodles in a large bowl and add the diced carrot, mango and prawns
2. Mix together the lime juice and fish sauce.  Stir in the chilli and herbs, pour half the dressing over the noodles and toss together
3. Transfer into  a serving bowl and drizzle over remaining dressing, then scatter with crushed peanuts
4. Garnish with a few coriander leaves and some slices of lime

Karen’s tips

1. If you like more spice do not deseed the chilli
2. Roll the lime around on a chopping board before juicing – this way you will get maximum juice from the fruit