Throw together this crisp and colourful salad, with a glorious almond butter and lime dressing and a scattering of fresh mint, for a lovely light dinner. My sister Rosie treated us to this recipe, inspired by Family Style Food. Serves 4.

Ingredients: Almond butter and lime dressing – 3 tbsp almond butter (peanut butter or tahini work well too); 3 tbsp vegetable oil; 3 tbsp honey; 2 tbsp freshly squeezed lime juice; 1 tbsp cider vinegar; 1 tsp chilli sauce; 2 tsp freshly grated ginger; 1 grated garlic clove; 1 tsp salt. Noodle bowl – 250g rice noodles; 2 carrots; 1 red pepper; 1/2 cucumber; 1/2 red onion; 2 spring onions; handful of fresh basil, coriander and mint; handful fresh salad leaves. Garnishes – fresh red chilli; black sesame seeds; crushed nuts (peanuts or almonds).

Prepare the dressing by whisking all ingredients together in a bowl and set aside. For the salad, slice the carrots and the red pepper into matchsticks and the cucumber into half-moon slices. Finely slice the red onion and the spring onions. Cook the rice noodles according to the packet, then drain and rinse in cold water. Toss together with the vegetables and herbs and half the dressing. Serve in bowls over the fresh salad leaves, drizzled with the remaining dressing, and garnished (if you like) with finely sliced red chilli and a scattering of black sesame seeds and crushed nuts.