Squeeze the juice from 1 lime into a mixing bowl. Add ½ tbsp oil and a pinch of salt and pepper. Whisk together to make a dressing.

Halve, peel and thinly slice the red onion. Add it to the lime dressing. Strip the soft cavolo nero leaves off their woody cores. Thinly slice them, then add to the lime dressing. Massage dressing into the cavolo nero and red onion till they’re both brightly coloured and wilted. It should take around 2-3 mins. Set aside.

Trim and peel the carrots and beetroot. Thinly slice, then slice again into thin matchsticks. Add the veg to the cavolo nero and gently stir to mix. Remember that beetroot stains, so protect your clothes with an apron and use a chopping board you can wash right away.

Half-fill and boil your kettle. Finely grate the zest from the remaining lime into a small bowl. Squeeze in the juice. Peel and grate in garlic and ginger. Add the peanut butter, honey and a pinch of cayenne (it’s spicy, so use as much or as little as you prefer). Add a pinch of salt. Gently mix together to form a smooth dressing. Taste and adjust the seasoning.

Pop the noodles into a heatproof dish. Pour over enough hot water from the kettle to cover them. Set aside for 3 mins to soak. Drain, rinse under cold water and add to the veg.

Pour in the dressing. Toss everything together to mix. Divide between 2 plates and serve.