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.
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.
Mix the ribbons with your sugar snap peas and sprouts.
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).
Toss the salad with your dressing. Crush the peanuts with the bottom of a jam jar. Scatter of the salad and serve.