Salad’s OK but if, like me, you’re looking for something a bit different you could do worse than to try this recipe. It’s not my invention, it comes from Ching-He Huang. To serve 2 you need:-

• 200g whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking together
• Half a cucumber, cut in half lengthways, deseeded and chopped
• 200g radishes, quartered
• a small handful of toasted sesame seeds
• Chopped coriander to garnish

When you’ve prepped the noodles, cucumber and radishes put them into the fridge for an hour or so to chill – in separate bowls. To make the dressing you need to mix together:-

• 3 tablespoons light soy sauce
• 3 tablespoons toasted sesame oil
• 3 tablespoons black rice vinegar or balsamic vinegar

When you’re ready to serve put the noodles into a serving dish and scatter the cucumber and radishes on top. Garnish with the toasted sesame seeds and chopped coriander, and pour on the dressing.