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Ingredients
1 tsp sunflower oil
150 g fusilli pasta
50 g (large handful) mange tout
2 spring onions, thinly sliced
1/4 red pepper, thinly sliced
150 g small, cooked prawns
150 g fusilli pasta
50 g (large handful) mange tout
2 spring onions, thinly sliced
1/4 red pepper, thinly sliced
150 g small, cooked prawns
Dressing
2 tbsp sunflower oil
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp lime juice
1 tsp honey
1/2 tsp soy sauce
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp lime juice
1 tsp honey
1/2 tsp soy sauce
Method
- Cook pasta according to the instructions on the box. Drain, rinse well in cold water and toss with 1 tsp sunflower oil.
- Meanwhile cook the mange tout in boiling water for 1 minute and drain and rinse with cold water.
- Put the pasta, mange tout, spring onion, red pepper and prawns in a large bowl.
- Whisk the dressing ingredients together, pour over the salad and toss.
