Oriental prawn tagliatelle salad

Ingredients

• 250 g tagliatelle fresh
• 2  carrots cut into thin sticks
• 1 bunch spring onion cut into shreds
• 0.3  cucumber cut into thin ribbons
• 200 g prawn cooked peeled
• 5 tbsp unrefined sunflower oil 
• 2 tbsp soya sauce light
• 2 tbsp citrus champagne vinegar 
• 1 tbsp ginger fresh finely chopped
• 1 large garlic clove crushed
• 1 tsp clear honey 
• 4 servings sesame oil 
• 100 g beansprout fresh
• 100 g beansprout fresh

Equipment

• bowl
• frying pan
• whisk
• colander

Directions

1. Put the beansprouts in a bowl, cover with cold water and leave for 10 minutes, then drain (this crisps them up). Meanwhile cook the pasta in a pan of boiling salted water according to the packet instructions.
2. Tip the pasta into a colander and run under the cold tap, then drain thoroughly. Toss with the carrots, spring onions, cucumber, prawns and beansprouts.
3. For the dressing, whisk together the sunflower oil, soy sauce, vinegar, ginger, garlic and honey.
4. Pour over the pasta and lightly toss.
5. Drizzle with a little sesame oil to serve. You can make this up to 4 hours ahead - keep it chilled until ready to serve.