A fast and fabulous prawn salad, with squiggles of soba noodles and the crunch of crisp cucumber. It also travels well, making it ideal for picnics and packed lunches.

Ingredients

400 gm soba noodles

2 Lebanese cucumbers, diced

2 spring onions, thinly sliced

16 medium cooked prawns, peeled, tails intact, and deveined

1/3 cup coarsely chopped coriander

To serve: toasted sesame seeds

Sesame-ginger dressing

75 ml light soy sauce

50 ml brown rice vinegar

50 ml olive oil

2½ tsp hulled tahini

1 tsp finely grated ginger

Method

1.Cook soba in a large saucepan of boiling water until just tender (2-4 minutes). Drain and refresh under cold running water.

2.For sesame-ginger dressing, whisk ingredients in a bowl until smooth. Season with black pepper and pour dressing over noodles, add cucumber and spring onions and toss to combine, then serve topped with prawns and scattered with coriander and sesame seeds.

Recipe / styling by Lisa Featherby

Styling by Vanessa Austin

Ingredients

Method

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