Bang Bang Gooseberry Salad
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Prep: 20 mins
Cook: 5 mins
Gooseberries are summer super stars. In this salad they make a sharp and sweet dressing for ribbons of carrot and courgette and snappy sugar snap peas. Toasted peanut crunch tops it off.
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348 kcal
(per portion)
Ingredients you'll need
  • 35g peanuts
  • A thumb of ginger
  • 2 tbsp honey
  • 1 tbsp tamari
  • 225g gooseberries
  • 1 carrot
  • 1 courgette
  • 100g sugar snap peas
  • 100g alfalfa sprouts
From your kitchen
  • 1 tbsp olive oil
You'll need
  • Pan
  • Bowl
Step by step this way
  • 1.

    Heat a dry frying pan over a medium heat for 1 min. Tip in the peanuts. Toast for 3-4 mins till golden. Shake the pan occasionally. Tip out onto a chopping board. When cooled, roughly chop.

  • 2.

    Peel and grate the ginger. Whisk it with the honey, tamari and 1 tbsp olive oil to make a dressing. Slice the gooseberries as thinly as possibly and add them to the dressing to macerate.

  • 3.

    Shave ribbons off the carrot and courgette using a veg peeler. When you get to the cores, stop and finely chop them.

  • 4.

    Slice the sugar snap peas into long shreds (pods and peas). Place them in a bowl with the carrot and courgette ribbons. Add the alfalfa sprouts and toss together.

  • 5.

    Fold the gooseberries and dressing through the veg. Scatter over the chopped toasted peanuts to serve.

  • 6.

    DID YOU KNOW? Alfalfa contains a number of enzymes that help digestion. These sprouts are also a good source of vitamin K, which helps protect your bones.

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