- 1 red onion
- 2 limes
- 40g peanut butter
- 1 tbsp honey
- 1 tsp smoked paprika
- 400g tin of chickpeas
- 1 cucumber
- 250g cherry vine tomatoes
- 2 spring onions
- 100g lamb's lettuce
- A handful of coriander
- 1 tbsp olive oil
- Sea salt
- 1.
Finely slice the red onion and scoop into a small bowl. Finely grate the zest from 1 lime into the bowl, then squeeze in the juice. Add a pinch of salt and scrunch them together with your hands. Set aside to lightly pickle.
- 2.
Add the peanut butter to a large mixing bowl. Add 1 tbsp of the honey and 1 tsp of the smoked paprika. Finely grate in the zest from the remaining lime and squeeze in the juice. Add 1 tbsp olive oil and a pinch of salt. Whisk together till creamy. Taste and add more salt or smoked paprika, if needed. Set aside.
- 3.
Drain the chickpeas and add them to the bowl. Toss well to coat.
- 4.
Trim and dice the cucumber. Quarter the tomatoes. Trim any ragged greens from 2 spring onions. Finely slice them. Add them to the bowl and toss to mix.
- 5.
Divide the lamb’s lettuce between 2 plates.
- 6.
Spoon over the dressed veg and chickpeas, drizzling over any extra dressing. Top with the pickled red onion. Roughly chop the coriander leaves and sprinkle them over to garnish. Serve straight away.
- Tip
Love your leftovers
If you want to make the salad ahead, combine the chickpeas, cucumber and spring onions with the satay dressing and pop them in a sealed tub. Make the pickled red onions and store them in a separate tub. They will keep in the fridge for 2-3 days.
