• Boil kettle. Grate carrot. Thinly slice turnip. • In a large bowl combine chilli jam, mayonnaise and a drizzle of white wine vinegar and of olive oil. Set aside. • Place vermicelli noodles in a medium heatproof bowl. Add enough boiling water to cover noodles. Cover and set aside until tender, 3-4 minutes. • Drain. Transfer to bowl with chilli jam mixture and toss to combine.

• While noodles are soaking, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add peeled prawns, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• While prawns are cooking, add carrot, turnip and baby spinach to the bowl with the chilli jam noodles. • Toss to combine. Season to taste.

• Divide vermicelli noodle salad between bowls. • Top with prawns. • Sprinkle with flaked almonds to serve.