- 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
- 1 tbsp olive oil
- Pan
- Bowl
- 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.
