Ingredients

· 2 rice noodle nests

· 100 g mangetout

· 1 teaspoon sesame oil

· Grated zest and juice 1 lime

· 2-3 garlic cloves

· 2 cm piece ginger

· 1½ tablespoon Thai red curry paste

· Pinch of sugar

· 2 salmon fillets

· 1 carrot

· 1½ tablespoon sesame seeds

· 4 spring onions

Method

Soak the noodles in boiled water until softened. Drain and toss in a bowl with veggies and oil. Mix the lemon zest and juice with garlic, ginger, curry paste and sugar. Add half to the noodles and toss to coat. Lay one sheet of foil on the worktop, then line with the baking paper. Put half the noodles/veggies in the middle, then top with a salmon fillet. Spread the salmon with half the remaining dressing, sprinkle with sesame seeds, then seal the parcel. Repeat with the remaining and put the parcels on the BBQ grill and cook, lid down, for 10-12 minutes – the noodles will become tender and the fish will be steamed. Open the parcels and serve with sesame seeds, spring onions and lime wedges.