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Mango and King Prawn Noodle Salad with Coriander Dressing

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Forget iceberg lettuce and lonely tomatoes - this exotic salad is a fabulous combination of Asian flavours, textures and tastes. And more good news, it takes minutes to prepare and is very low in fat.

Serves 4

Ingredients

  • 450g/ 1lb cooked thin rice noodles
  • 2 mangoes (firm not ripe)
  • 300g of cooked king prawns cut in half horizontally
  • 4 spring onions very finely sliced on the angle
  • 1 handful of fresh coriander stalks intact
  • 1 handful of fresh mint
  • The juice and zest of 2 unwaxed limes
  • 1 tbsp runny honey
  • 1 dessertspoon of grated fresh ginger
  • 1 tbsp fish sauce
  • 5 tbsp sunflower/light oil
  • 1 tbsp toasted sesame oil

To serve

  • 2 tbsp toasted sesame seeds
  • 1 handful of picked coriander leaves
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Method

  1. Peel mango and slice into fine strips. Tip into a bowl with the prawns, spring onions and noodles. Put the coriander, mint, lime juice and zest, ginger, honey and fish sauce into a blender; blitz to form a smooth puree. With the motor still running slowly add the sunflower oil and finally the toasted sesame oil. Toss the salad with the dressing and finish with the sesame seeds and the coriander leaves.
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