Twirl your fork around these healthy carrot and zucchini noodles. Barbecued prawns round off this easy summer dish beautifully.

Prep Time : 0:20 | Cook Time : 0:05 | Total Time : 0:25 | Serving : 4 person.

Ingredients

• 3 zucchini, trimmed

• 2 carrots, peeled

• 2 tablespoons fresh lime juice

• 2 teaspoons macadamia oil or olive oil

• 1 teaspoon reduced-salt soy sauce

• 2 teaspoons brown sugar

• 1-2 teaspoons chilli paste, to taste

• 200g shelf-fresh wholegrain noodles

• 400g peeled green prawns, tails intact

• 1 cup fresh mint leaves

• 150g snow peas, sliced lengthways

• 1 small bunch watercress, leaves picked

• 2 radishes, sliced

• Thinly sliced long fresh red chilli, to serve

• Micro herbs, to serve

Method

• Step 1

  Use a spiraliser to cut the zucchini and carrots into noodles. Combine the lime juice, oil, soy sauce, brown sugar and chilli paste in a small bowl. Stir until the sugar dissolves.

• Step 2

  Cook the wholegrain noodles in a saucepan of boiling water following packet directions. Drain and refresh under cold running water. Drain well. Transfer to a large bowl.

• Step 3

  Preheat a barbecue grill or chargrill pan on high. Lightly spray the prawns with oil. Cook for 1-2 minutes each side or until the prawns are golden and cooked through. Add to the noodles, along with the zucchini, carrot, mint, snow peas, watercress and radish.

• Step 4

  Add the dressing to the noodle mixture and toss to combine. Divide among bowls. Sprinkle with sliced chilli and herbs.