Chickpea Salad with Lime & Peanut Butter Dressing

1. Drain the chickpeas and add them to the bowl. Toss well to coat.

2. 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.

3. 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.

4. Trim and dice the cucumber. Quarter the tomatoes. Trim any ragged greens from 2 spring onions. Finely slice them. Add them both to the bowl and toss to mix.

5. Pick any really thick stems out of the watercress, then divide the watercress between 2 plates.

6. Spoon over the dressed veg and chickpeas, drizling over any extra dressing. Top with the pickled red onion. Roughly chop the coriander leaves and sprinkle them over to garnish. Serve straight away.

7. Love your leftovers^ If you want to make the salad ahead, combine the chickpeas, cucumber and spring onions with the satay sauce 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.