Raw pad thai

SERVES 2

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 Half a pepper (orange, yellow or red), deseeded and thinly sliced 2 spring onions, sliced diagonally 1 mild red chilli, deseeded and thinly sliced A handful of bean sprouts A handful of coriander leaves A handful of mint leaves, plus sprigs to serve

FOR THE DRESSING

2 tbsp coconut milk Finely grated zest and juice of 1 lime 1 tbsp crunchy peanut butter (100 per cent peanuts, no sugar) 2 tsp soy sauce 2 tsp tahini 1 tsp Thai fish sauce (nam pla) 1 tsp sesame oil 1 tsp maple syrup 1cm piece of fresh root ginger, peeled and finely grated 1 garlic clove, crushed 1 lemongrass stalk, tough outer layers removed, finely chopped

TO SERVE

20g peanuts, crushed 2 tsp sesame seasoning (see right), or sesame seeds 1 Place all the vegetables and herbs in a large bowl and mix well. 2 Place all the dressing ingredients in a jar, cover and shake until combined. 3 Pour the dressing over the salad and toss well, then arrange on plates. Top with the peanuts, seasoning or seeds and extra mint sprigs to serve.

SESAME SEASONING

MAKES ABOUT 4 TBSP 10 tsp sesame seeds 1 tsp sea salt flakes

Using a pestle and mortar, pound the sesame seeds until lightly crushed (or whizz in a blender), then combine with the salt. Transfer the mixture to a jar and use as an alternative to salt.