Sichuan turkey noodle salad

Method

1. Put the cucumber on a chopping board and bash it a few times with a rolling pin. Split it open lengthways and scoop out most of the seeds with a teaspoon, then cut it diagonally into 1 cm slices.
2. Carefully smack each radish with the rolling pin so that they split open, then put the cucumber and radishes into a sieve or colander. Sprinkle with salt and leave it to draw out the moisture from the vegetables while you make the dressing.
3. Mix all of the dressing ingredients together until smooth, then taste and adjust the ratio of vinegar, soy sauce or chilli oil if necessary.
4. Cook the edamame beans and noodles in boiling water, according to the packet instructions, ensuring the noodles retain a little bite. Drain and plunge into cold water. Drain well through a colander, then toss with the dressing in a large mixing bowl.
5. Pat-dry the vegetables with a clean tea towel or kitchen paper, then add to the noodles with the turkey and spring onions.
6. Give everything a final toss, then arrange on a platter and sprinkle with chopped peanuts.

Cooking tip

This salad works equally well with thin slices of leftover rare roast beef or go meat-free by adding an extra handful of edamame beans. If you’re coeliac, use tamari in place of the soy sauce, as some varieties contain wheat.