This is a perfect no-cook meal for hot summer days. Easy to make with fresh veggies and herbs and a delicious dressing.

Preparation time: 40 minutes (+1 hour in the fridge)

What you need:

3.5 oz/100g glass noodles (also labeled as bean vermicelli)

2 medium zucchinis, sliced and quartered

2 green onions, chopped (both green and white parts)

8-10 cherry tomatoes, quartered

1 red pepper, cut into small pieces

¾ cup/100g cashew nut pieces

1 bunch fresh coriander, chopped

½ lime, juiced

1 tablespoon honey

1 tablespoon peanut butter or almond butter

3-4 tablespoons sesame oil

3 tablespoons rive vinegar (or any fruit vinegar)

1 teaspoon curry powder

1 teaspoon salt

Red pepper flakes

How to do it:

Break glass noodles into smaller pieces (this will make it much easier to mix the salad later)

Place dry noodles in a bowl and cover with freshly boiled water. Leave for 3-4 minutes or until softened. Drain using a coriander and rinse under cold tap water. Set aside in a large bowl.

Add the cashew pieces into a pan at medium heat and roast for 5-6 minutes or until lightly browned. There’s no need for oil, just move the cashews while you are roasting to avoid that they burn. Put into a bowl and set aside.

Using the same pan, heat 1 tablespoon sesame oil at medium heat, add 1 teaspoon curry powder and add the zucchini pieces. Cook until lightly browned, for about 3-4 minutes, remove from pan and set aside.

Mix 2 tablespoons sesame oil, vinegar, lime juice, honey and almond/peanut butter, salt and a few red pepper flakes and pour over the rice noodles. Add cilantro, green onions and red peppers and toss well. Taste and add more salt or pepper until you like it.

Add zucchini, tomatoes and cashew (keeping some for garnish) and mix them carefully with the noodles. Refrigerate for one hour.

When you take the bowl out of the fridge, toss it again and add more vinegar if it’s too dry.

Serve in individual bowls, sprinkle with some additional red pepper and top with remaining roasted cashews.

Enjoy!