After a few days of meat, we really start to crave a big crunchy salad. This one tastes really lovely with the peanut dressing. I found it from a Time out magazine last year, and we’ve made it a few times since, either with tofu or chicken bits, or like this without anything but the vegetables.

Be careful if you are using a mandolin slicer, as we’ve nearly had a trip to casualty before. If you want to make more of this dish, its quite nice for a work lunch, just don’t put the peanut dressing on beforehand. take a little pot of it with you.

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Thursday

Breakfast
Toast or porridge

Lunch
cheese salad sandwich, melon

Dinner
Courgette and carrot peanut salad

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RECIPE

Courgette and Carrot Peanut Salad

Serves 4

3 Carrots
1 Courgettes
200g of Cabbage or Lettuce
200g Noodles
3 Spring Onions
50g Peanuts optional
1 Red Chilli optional
1/2 bunch of Coriander

For the Peanut Dressing

2cm piece of ginger grated
3 tablespoons of peanut butter smooth or crunchy
2 tablespoons of wine vinegar
1/2 teaspoon olive oil or sesame if you have it
2 tablespoons of soy sauce
1 tablespoon of honey
Juice of 1/2 a lime

Method

Using a speed peeler, peel the carrot and courgettes into long strips and finely slice the cabbage or lettuce.

Boil the noodles as their packet instructions then drain and allow to cool.

To make the dressing finely grate the ginger and combine with all the dressing ingredients. Add a pinch of salt and a tablespoon or two of hot water to make it into a smooth consistency. Adjust this to get the taste you want.

Thinly slice the spring onions, and Chilli and mix all the salad ingredients together and toss together with the peanut dressing. Scatter a few chopped peanut if using them, and sprinkle over the picked coriander.

Serve straight away.

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