A perfect recipe for using leftovers. I had some rice noodles left from yesterday’s lunch. Adding them to this salad and dressing it with soy sauce proved to be a nice combination.

Ingredients

• 1/2 pack baby leaves salad;
• 1/4 pack rice noodles;
• 1 apricot;
• 1 small courgette;
• 1/2 pack prawns;
• 20g sunflower seeds (optional);
• chilli olive oil and soy sauce;

Step by step

• Cook the noodles following package instructions.
• Arrange the salad leaves on your plates.
• Cut the apricot and courgette into thin slices.
• Add the prawns and the noodles.
• Sprinkle with sunflowers seeds and season with spicy olive oil and soy sauce.

  Your shopping basket

• 60g baby leaves salad – £1.40
• 320g apricots – £2.00
• 3 courgettes – £1.80
• 170g king prawns – £4.00
• 225g instant rice noodles – £1.49
• Total basket £10.69 | Cost of ingredients (1 serving) £3.90 | Per serving £3.90