Seafood salad with wilted greens

Serves 2.

100g (4oz) cellophane noodles

1 head little gem lettuce, trimmed and shredded

Small handful of mangetout, thinly sliced lengthways

Small handful of beansprouts

¼ cucumber, deseeded and julienned

1 tbsp vegetable oil

4 scallops, trimmed (if large, slice horizontally)

4 raw, peeled prawns

8 clams, well rinsed and drained

Handful of spinach

Bunch of coriander, leaves picked

For the dressing: 1 tbsp toasted sesame oil 2 tbsp soy sauce ½ tsp sugar 2 tbsp rice vinegar 2 spring onions, finely sliced 3cm (1¼ in) piece of ginger root, peeled and grated 2 garlic cloves, peeled and minced with a little salt

Soak the noodles according to the instructions on the packet. Drain and refresh under cold water. Chop roughly and put into a large bowl.

Combine the dressing ingredients and stir to dissolve the sugar. Add to the bowl with the lettuce, mangetout, beansprouts and cucumber. Toss well and check the seasoning.

Heat the oil in a hot wok over a medium heat and stir fry the scallops, prawns and clams for 2 minutes until cooked and the clams are open.

Add the spinach, wilt briefly over the heat and add everything to the salad bowl. Toss well, adding in the coriander as you go, and serve.