Trim and peel the carrots. Thinly slice them into matchsticks. Pop them into a large bowl. Use a vegetable peeler to peel the courgette lengthways into long ribbons. Thinly slice the seeded core. Add the courgette to the carrots. Set aside.

Fill and boil your kettle. Add the hot water to a large pan and bring to the boil. Trim any woody ends off the baby broccoli. Slice the broccoli into thirds.

Add the noodles and broccoli to the pan. Simmer for 5 mins till the noodles are tender and the broccoli is bright green. Drain and rinse well under cold water. Add to the bowl with the carrots and courgette.

While the noodles and broccoli cook, finely grate the lime zest into a clean bowl. Squeeze in the juice. Peel and finely grate in the ginger. Spoon in the honey and scoop in the peanut butter. Add 2 tbsp olive oil and a pinch of salt. Whisk together to make a smooth dressing. Taste and adjust the seasoning.

Pour the peanut dressing over the veg and noodles. Using tongs, toss the salad together till everything is coated in the silky dressing.

Divide the salad between 2 bowls or plates. Tear over the coriander leaves to garnish and serve.