Heatwave Friendly Raw Courgette and Tuna Salad with Noodles

Serves 4

For the salad

• 150g (5 oz) rice vermicelli or thin rice noodles

• 2 medium courgettes (about 500g / 1 lb), shaved into ribbons

• 200g (7 oz) sugar snap peas, thinly sliced on the diagonal

• 200g (7 oz) sweet mini peppers, thinly sliced

• 2 x 100g (3½ oz) tins tuna, drained (reserve 1 tablespoon of the oil or liquid)

• 100g (3½ oz) feta, crumbled

• Large handful fresh mint leaves, torn

• Finely grated zest of 1 lemon

For the dill dressing

• 1 tablespoon reserved tuna oil or liquid

• 4 tablespoons extra virgin olive oil

• Juice and zest of 1 lemon

• 1 tablespoon white wine vinegar

• 1 teaspoon Dijon mustard

• 3 tablespoons finely chopped dill

• 1 teaspoon honey

• 1 teaspoon flaky sea salt

• Plenty of black pepper

Method

1. Place the rice noodles in a large bowl and cover with boiling water from the kettle. Leave for 5–8 minutes, or according to the packet instructions, until tender. Drain, rinse under cold water and shake off any excess water.

2. Meanwhile, whisk together all of the dressing ingredients in a large serving bowl.

3. Add the courgette ribbons, sugar snaps and peppers to the dressing. Toss well and leave for 5 minutes to soften slightly.

4. Add the noodles and toss again until everything is evenly coated.

5. Flake over the tuna and scatter over the feta, mint and lemon zest. Gently fold through, keeping some larger pieces of tuna and feta intact.

6. Taste and adjust the seasoning. Rice noodles absorb flavour quickly, so you may want an extra squeeze of lemon or pinch of salt before serving.

7. Serve immediately.