Just before serving, put everything, except the peanuts, into a bowl and toss together with the dressing. If your peas have been frozen, blot them gently using kitchen paper – wetness is the enemy of this kind of salad as it dilutes the dressing and also makes it hard for the dressing to coat the various components.ģ. Do this until you have sliced all the spinach. Roll a small handful of spinach leaves together and slice them finely.

Taste it for sweet-sour balance and adjust if you need to.Ģ. There are chillies in the salad but I love a tiny drop of sriracha in the dressing just be careful about the quantity. Add all the other ingredients, whisking with a fork. Whisk the lime zest and juice together with the sugar in a small bowl, until the sugar dissolves. Make the dressing first so it’s ready to go.

1½ tbsp roasted peanuts, roughly choppeġ.2 spring onions, trimmed and finely sliced.½ green medium-sized chilli, deseeded and finely sliced.½ red medium-sized chilli, deseeded and finely sliced.100g small young courgettes, trimmed and finely sliced.100g sugar snap peas, sliced along their length.80g frozen or fresh peas, defrosted if frozen.a tiny drop of sriracha, added to taste.finely grated zest of 1 lime and juice of 4.You can substitute in other green vegetables, they just have to be raw.

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