- 2 carrots
- 1 cucumber
- 1 lettuce
- A 100g tub of alfalfa sprouts
- 2 tbsp honey
- A thumb of ginger
- 2 star anise
- 2 tbsp brown rice vinegar
- 2 tbsp olive oil
- A pinch of salt
Run a veg peeler along your carrots as if you're peeling them to make long, thin ribbons.
Peel your ginger. Grate enough to measure 1 tbsp. Add to a small pan with the honey, brown rice vinegar and star anise. Gently warm. Remove from heat. Mix with the carrots. Set aside to marry the flavours.
Slice the base from your lettuce. Separate the leaves. Mix with the alfalfa sprouts. Peel the cucumber. Add the ribbons of cucumber peel to your salad. Slice the rest. Add it.
Toss with the carrot ribbons and the spiced dressing. Remove the star anise.
Cut the rest of your ginger into matchsticks or little cubes. Set a frying pan over high heat. Add 1 tbsp oil. Swirl the ginger through with a pinch of salt. Fry till just golden. Scatter or the top of your salad and serve.