Beijing Olympic Salad (SERVES 4)
The summer is the perfect time to try this Oriental-inspired barbecue.

Ingredients

• 125g bag leafy salad with tatsoi
•  30ml (2 tbsp) vegetable oil
•  100g (3½oz) mangetout, sliced
•  1 red pepper, deseeded and sliced
•  2.5cm (1in) piece root ginger, peeled and grated
•  1 clove garlic, crushed
•  150g (5oz) cooked tiger prawns
•  zest and juice of 2 limes
•  30ml (2 tbsp) soy sauce
•  15ml (1 tbsp) sesame oil
•  2.5ml (½ tsp) sugar
•  150g pack ready-to-use fine rice noodles

Method
Heat the oil in a large wok or frying pan, add the mangetout and pepper, and stir-fry for 2 minutes. Add the ginger, garlic and prawns, and stir-fry for 1 minute.

Add the lime zest and juice, soy, sesame oil and sugar, and simmer for 2 minutes. Remove from the heat, add the noodles and toss together. Season to taste. Empty the salad leaves into a large bowl, and toss together with the noodles until well mixed.

(Beijing Olympic Salad courtesy of www.bringonthesalads.com)