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Finely grated zest of 1 lime and juice of 4

1½ tbsp soft light brown sugar

1 tbsp fish sauce

1cm piece of ginger, grated to a purée

1 garlic clove, grated to a purée

A tiny drop of sriracha, added to taste

2 tbsp sunflower oil

100g baby spinach leaves

80g frozen or fresh peas, defrosted if frozen

80g young broad beans (podded weight)

100g sugar snap peas, sliced along their length

100g small young courgettes, trimmed and finely sliced

½ red medium-sized chilli, deseeded and finely sliced

½ green medium-sized chilli, deseeded and finely sliced

2 spring onions, trimmed and finely sliced

15g coriander, leaves only

Leaves from 8 sprigs of mint

15g Thai basil, leaves only

1½ tbsp roasted peanuts, roughly chopped

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1. Make the dressing first so it’s ready to go. Whisk the lime zest and juice together with the sugar in a small bowl, until the sugar dissolves. Add all the other ingredients, whisking with a fork. Taste it for sweet-sour balance and adjust if you need to.

2. Roll a small handful of spinach leaves together and slice them finely. Do this until you have sliced all the spinach. If your peas have been frozen, blot them gently using kitchen paper.

3. Just before serving, put everything, except the peanuts, into a bowl and toss together with the dressing. Taste a couple of leaves to make sure you don’t need to add anything; it’s a punchy dressing. Scatter on the peanuts and serve.

https://www.telegraph.co.uk/recipes/everyday/salads/raw-salad-with-lime-dressing-and-peanuts-recipe/?WT.mc_id=e_DM1025537&WT.tsrc=email&etype=Edi_Foo_New_A&utmsource=email&utm_medium=Edi_Foo_New_A20260808&utm_campaign=DM1025537