thai crunch salad

Serves 4

Approx time: 10 minutes

Ingredients

1 bunch spring onions
1 bunch radishes
1 carrot
1 thumb-sized piece fresh ginger
½ bunch of fresh mint
½ bunch of fresh basil
1-2 tablespoons extra virgin olive oil
1-2 limes, juice of
sea salt
black pepper
20 g unsalted peanuts

Method

Trim 1 bunch of spring onions, 1 bunch of radishes and 1 carrot. Peel the carrot, along with 1 thumb-sized piece of fresh ginger. Pick the leaves from ½ a bunch of fresh mint and ½ a bunch of fresh basil.

Make sure the coarse grater is in the processor and secure the lid. Turn it on to setting 2 (maximum) and run through all the veg and herb leaves. Transfer to a serving bowl, add 1-2 tablespoons of extra virgin olive oil and the juice of 1-2 limes, to taste. Toss together well, then season to taste with sea salt and black pepper. Chop and scatter over 20g unsalted peanuts and serve.