Spicy cucumber salad
Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It’s also great with chicken
Heat the oil in a large frying pan or wok. Add the spring onions and celery, and cook for a few mins. Add the garlic, five-spice and ginger, and cook for 1 min more. Add mushrooms and cabbage, and stir-fry for 5 mins, until the cabbage has wilted.
Add the prawns and soy sauce, and cook for a further 5 mins until the prawns are pink. Serve with wholewheat noodles.