Name: Prawn & pink grapefruit noodle salad
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 200g thin rice noodle (vermicelli) -; 12 cherry tomatoes , halved -; 1 tbsp fish sauce -; juice 1 lime -; 2 tsp palm sugar or soft brown sugar -; 1 large red chilli , ½ diced, ½ sliced -; 2 pink grapefruits , segmented -; ½ cucumber , peeled, deseeded and thinly sliced -; 2 carrots , cut into matchsticks -; 3 spring onions , thinly sliced -; 400g cooked large prawn -; large handful mint , leaves picked -; large handful coriander , leaves picked -

Ingredients for - Prawn & pink grapefruit noodle salad

1. 200g thin rice noodle (vermicelli)

2. 12 cherry tomatoes , halved

3. 1 tbsp fish sauce

4. juice 1 lime

5. 2 tsp palm sugar or soft brown sugar

6. 1 large red chilli , ½ diced, ½ sliced

7. 2 pink grapefruits , segmented

8. ½ cucumber , peeled, deseeded and thinly sliced

9. 2 carrots , cut into matchsticks

10. 3 spring onions , thinly sliced

11. 400g cooked large prawn

12. large handful mint , leaves picked

13. large handful coriander , leaves picked

How to cook deliciously - Prawn & pink grapefruit noodle salad

1 . Stage

Put the noodles in a bowl, breaking them up a little, and cover with boiling water from the kettle. Leave to soak for 10 mins until tender. Drain, rinse under cold running water, then leave the noodles to drain thoroughly.

2 . Stage

In the same bowl, lightly squash the cherry tomatoes – we used the end of a rolling pin. Stir in the fish sauce, lime juice, sugar and diced chilli. Taste for the right balance of sweet, sour and spicy – adjust if necessary (see tip, below).

3 . Stage

Toss through the noodles, then add all the remaining ingredients, except the sliced chilli. Season and give everything a good stir, then divide the noodle salad between 6 serving dishes and sprinkle over the chilli before serving.