Summer roll bowl with Asian cucumber salad

Cook the pasta according to the instructions on the packet.

Wash the spinach and radishes, cut the radishes into slices.

Peel the carrots and cut into fine sticks.

Core the mango and avocado and dice the pulp.

Wash the cucumber, cut into very fine slices and squeeze out.

Mix 1 teaspoon agave syrup, 1 tablespoon soy sauce and 1 tablespoon rice vinegar, fold in the cucumber and sesame seeds.

Wash the mint, shake dry and chop roughlythe leaves.

Wash the chili pepper, cut in half lengthways, remove the seeds, chop and mix with the remaining vinegar, agave syrup and the remaining soy sauce.

Chop roughlythe peanuts, quarter the lime & place in portions with the sprouts in the bowls and serve with the cucumber salad.