Serves 2

Prep: 15 min

Cook: 5 min

200g green beans

160g large peeled prawns

140g prepared pineapple chunks

1 red bird's eye chilli

3 Little Gem lettuce hearts

Few sprigs of coriander

For the dressing:

2 tbsp groundnut or sesame oil

1 tbsp Thai fish sauce, nam pla

1 lime

METHOD

Boil the kettle while you top and tail the beans. Cut the beans in half and cook them in boiling salted water for 2 mins. Drain, splash with cold water and drain again. Trim and split the chilli. Scrape away the seeds, slice into skinny strips and then into tiny dice. Don't forget to wash your hands with soapy water to get rid of the chilli juices that will burn your eyes and tender skin. Next, make the dressing. Mix together the oil, fish sauce, chilli and juice from the lime. Finish the salad by cutting the pineapple into bite-size chunks. Separate the lettuce leaves, rinse and shake dry. Arrange the lettuce in the middle of two plates, top with beans and scatter over the pineapple and prawns. Spoon the dressing over the top and add the coriander leaves.

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