• Boil the kettle. Slice lemon into wedges. Thinly slice cucumber into half-moons. Thinly slice long chilli (if using). • Pat dry firm tofu dry, then cut into 2cm chunks. • In a medium bowl, combine the plain flour, satay seasoning, tofu and peeled prawns.

• To a large bowl, add peanut butter and the boiling water (1/4 cup for 2P / 1/2 cup for 4P) and whisk until smooth. • Add sweet chilli sauce, soy sauce mix, a good squeeze of lemon juice and a drizzle of olive oil. Whisk to combine and set aside.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu and prawns, tossing, until pink and starting to curl up, 5-7 minutes. Season with a good pinch of salt and pepper.

• To the peanut dressing, add shredded cabbage mix, mixed salad leaves and cucumber. Season. • Divide salad between bowls, then top with satay tofu and prawns. • Sprinkle with crushed peanuts and chilli to garnish. Enjoy!