Ginger prawn & pasta salad

• fresh beansprout100g g
• fresh tagliatelle↗250g g
• carrots↗2

  cut into thin sticks

• spring onions↗1bunch

  cut into shreds

• cucumber↗¼

  cut into thin ribbons

• cooked peeled prawn200g g
• sunflower oil↗5 tbsp tbsp
• light soy sauce↗2 tbsp tbsp
• rice vinegar↗2 tbsp tbsp

  or white wine vinegar

• finely chopped fresh ginger1 tbsp tbsp
• garlic clove↗1large

  crushed

• clear honey↗1 tsp tsp
• sesame oil↗

  to serve

Step-by-step instructions

1. 1

   Put the beansprouts in a bowl, cover with cold water and leave for 10 minutes, then drain (this crisps them up). Meanwhile cook the pasta in a pan of boiling salted water according to the packet instructions.

2. 2

   Tip the pasta into a colander and run under the cold tap, then drain thoroughly. Toss with the carrots, spring onions, cucumber, prawns and beansprouts.

3. 3

   For the dressing, whisk together the sunflower oil, soy sauce, vinegar, ginger, garlic and honey. Pour over the pasta and lightly toss. Drizzle with a little sesame oil to serve. You can make this up to 4 hours ahead - keep it chilled until ready to serve.