The get glamorous diet / Asian prawn salad

Perfect when girlfriends come for lunch, this recipe calls for vegetables to be prepared as ribbons – done by running a potato peeler down the length of the vegetable.
Preparation time: 10 minutes plus 10 to 30 minutes marinating time
Cooking time: None
Serves 4

3tbsp sweet chilli sauce (we prefer Blue Dragon or Sharwood's)
2 limes, 1 cut into wedges
2tsp Thai fish sauce
handful chopped fresh mint leaves
150g (5oz) cooked king prawns
1 carrot, peeled and ribboned
1 cucumber, peeled and ribboned
1 spring onion, finely sliced
75g (3oz) radishes, finely sliced
30g (1¼oz) cashews, toasted
handful fresh coriander leaves

1 Mix together the sweet chilli sauce, juice of 1 lime, fish sauce and the chopped mint leaves. Add the prawns, mix well, cover with clingfilm and leave to marinate in the fridge for at least 10 minutes, but 30 minutes if you have the time to spare.
2 Put all the other ingredients in a large bowl and toss well. Add the prawns and marinade, stir well and serve with lime wedges.
Per serving: 115cals, 4g fat, 0.8g saturated fat, 11g carbohydrate

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