Ingredients For the prawn noodles 350 g cooked prawns
220 g no cook noodles 2 spring onions, finely chopped
¼ cucumber, halved lengthways, seeded and chopped finely
1 red chili, finely chopped
1 tbsp coriander, chopped
For the soy and sesame dressing 2 tbsp honey
2 tbsp rice wine vinegar
1¾ tbsp soy sauce
3½ tbsp sesame oil
For the watermelon, Haloumi salad 180 g Haloumi
Juice of a lemon
1 tbsp oil
2 tbsp mint (or arugula), chopped
Honey to drizzle
Method For the Prawn noodles
If using cooked prawns, peel and devein them.
Put the noodles in a bowl and pour boiling water over them, as per packet instructions. Separate with a fork.
Leave for five minutes.
For the soy and sesame dressing - mix the honey, soy sauce, sesame oil and vinegar together with a bit of black pepper.
Drain the noodles and while they are still warm, pour the dressing over them. Mix and then leave to cool.
Mix all the vegetables together.
They should be cut finely like this photo
Just before serving, add the chilis, spring onions, cucumber, prawns and coriander into the noodles.
If you have time, chill for about 20 minutes.
The chili is quite hot so if you do not like hot, leave out the raw chili or add a bit of chili powder.
For the Haloumi and watermelon
Cut the watermelon into bite sized pieces.
Chop the Haloumi into small squares and add to some heated oil in a pan.
Cook till it is brown on all sides. Pour the lemon juice over it.
Put the slices of watermelon on a flat plate.
Add the mint. Top with the warm Haloumi, and then drizzle the honey over the top.