A PASTA SALAD WITH ORIENTAL UNDERTONES

Serves 2

• 200g/7 oz fresh fettuccine or egg noodles
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 25g/1oz grated or julienned carrot
• 25g/1oz raw mini cauliflower florets
• 25g/1oz peeled, seeded and diced cucumber
• half red pepper, seeded and diced
• 2 spring onions, finely sliced
• 55g/2 oz baby sweetcorn, finely sliced
• 2 tbsp liquid honey
• 2 tsp sweet chilli sauce
• juice of 1 lime or half a lemon
• 25g/1oz chopped peanuts (optional)

1. Cook the pasta in plenty of salted boiling water according to the manufacturers' instructions, drain and rinse under cold water, then drain again and toss with two oils to stop it sticking together.

2. Combine all the vegetables, then fold into the pasta.

3. Combine the remaining dressing ingredients, stirring until blended together. Pour the dressing over the salad and toss to combine. Divide between the lunchboxes and sprinkle with peanuts for added crunch.

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