Raw pad Thai

1 small carrot, peeled and cut into thin strips, shaved or shredded 1 small courgette, finely sliced 50g red cabbage, very thinly sliced 50g sugar snap peas, sliced ½ pepper (orange, yellow or red), deseeded and thinly sliced 2 spring onions, diagonally sliced 1 red chilli, deseeded and thinly sliced Handful bean sprouts Handful coriander leaves Handful mint leaves, plus sprigs to serve

FOR THE DRESSING

2 tbsp coconut milk Grated zest and juice of 1 lime 1 tbsp crunchy peanut butter (100 percent peanuts, no sugar) 2 tsp soy sauce

l 2 tsp tahini l 1 tsp Thai fish sauce (nam pla) l 1 tsp sesame oil l 1 tsp maple syrup

l 1cm piece fresh root ginger, peeled and finely grated l 1 garlic clove, crushed l 1 lemongrass stalk, tough outer layers removed, finely chopped TO SERVE l 20g peanuts, crushed l 2 sesame seeds

TIP all the vegetables and herbs in to a large bowl and mix. Place all the dressing ingredients in a jar, seal with the lid and shake well. Pour the dressing over the salad, toss, then arrange on a serving plate. Top with the peanuts, seeds and mint...