Gingered Prawn and Lasagnette Salad

Method

1 To make the dressing, combine the ginger, ginger syrup, soy sauce and sesame oil.

2 Cook the pasta in a large pan of boiling, salted water according to packet instructions until al dente. Drain and place in a bowl. Add the dressing and toss to coat evenly.

3 Heat the oil in a large frying pan or wok. Add the carrots and the courgettes and fry very quickly over a high heat until lightly charred. Remove the vegetables with a slotted spoon and set aside. Add the spring onions, garlic, chilli and Chinese leaves to the frying pan, then fry quickly until the leaves are just wilted. Add the prawns and heat through briefly.

4 Add all the vegetables to the pasta, then stir in the parsley or coriander and season to taste. Serve the salad warm, scattered with toasted sesame seeds to garnish.