Dish type: SaladServes: 4
Preparation time: 15 minutes
Cooking time: None
100g/4oz mange tout
3 spring onions, trimmed
2.5cm/1in piece root ginger, peeled
225g/8oz cooked tiger prawns
1 red chilli, deseeded and sliced
2 tbsp reduced sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp vegetable oil
1 tsp caster sugar
125g leafy salad with tatsoi
Cook the mangetout on boiling water for 1 minute, drain, then rinse in cold water and drain again. Thinly slice the mange tout and place in a bowl.
Grate the radishes; thinly slice the spring onions into strips; cut the ginger into matchstick strips. Toss together the mange tout, radishes, spring onions and ginger.
Add the chilli, soy sauce, vinegar and sugar and toss together again. Leave to marinate for 5 mins. Add the salad leaves then toss together before serving.
Source: www.makemoreofsalad.com with British Leafy Salads Association