Honeyed Peanut Ribbon & Crunch Salad
Prep: 15 mins
Cook: 5 mins
Gorgoues carrot & courgette veg ribbons paired with sweet crunchy sugar snap peas, a morish salty & sweet Asian dressing and crunchy toasted peanuts.
This recipe is a:
See this week's box.
Ingredients you'll need
- A 100g bag of sugar snap peas
- A 100g tub of alfalfa sprouts
- A handful of peanuts
- 1 tbsp tamari
- 1 lime
- 2 tbsp honey
- A thumb of ginger
- 1 carrot
- 1 courgette
Step by step this way
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Tumble your peanuts into a baking dish with a pinch of salt. Pop in the oven once it’s hot. Roast 10 mins or till golden and fragrant.
- 2.
Run a veg peeler along the length of your carrots and courgettes to create thin ribbons. When you get the centre, just nibble or finely chop the rest.
- 3.
Mix the ribbons with your sugar snap peas and sprouts.
- 4.
In a small bowl , whisk the juice and zest of your lime, 1 tbsp tamari, 1 ½ tbsp honey and 1 tbsp freshly grated ginger (peeled first).
- 5.
Toss the salad with your dressing. Crush the peanuts with the bottom of a jam jar. Scatter of the salad and serve.
