This is such a great dish. No cooking required so ideal for a hot day. I spiralise the carrots and courgettes but you can cut them into batons if you prefer or use a vegetable peeler to make ribbons. Feel free to adapt it by replacing any of the vegetables with whatever you have in the fridge - celery, cucumber and peppers all work well. The dressing can also be tweaked to allow you to add more or less of the ingredients you prefer.

• Soak the rice vermicelli in water and a teaspoon of rock salt for 5 minutes, or cook them as directed in the package, then drain them well and transfer into a bowl to cool.
• Meanwhile, prepare the courgettes and carrots. If you have a spiralizer then use it on the thin setting for both the carrots and courgette to get thin ribbons. Otherwise slice them into thin batons or peel into ribbons.
• Soak the frozen edamame in salted boiling water for 5 minutes or cook according to the packaging.  Drain and add to the noodles together with the courgettes, carrots, ginger, lemongrass, coriander and the sesame seeds. Toss well.
• Mix all the dressing ingredients in a jar and shake well to combine.
• Gently toast the cashew nuts (if using) in a non-stick frying pan over medium heat for a minute or two until just golden.
• Pour the dressing over the salad and add the toasted cashew nuts. Mix well. Taste and add more seasoning or dressing to your preference.