Asparagus and radish salad with green chilli and ginger dressing

• Serves 4
• 12 mins to prepare and 3 mins to cook
• 76 calories / serving
• Healthy
• Vegan
• Vegetarian
• Gluten-free
• Dairy-free

Ingredients

• 100g fine green beans, trimmed
• 250g bunch asparagus, shaved into long strips using a vegetable peeler
• 2 spring onions, sliced,
• 100g radishes, finely sliced,
• small handful fresh dill, roughly chopped
• small handful fresh mint, roughly chopped,
• 1 tbsp hazelnuts, toasted and chopped

For the dressing,

• 5cm piece fresh ginger, finely grated
• 1 garlic clove, finely grated
• 1 green chilli, seeded and finely diced
• 1 lime, juiced,
• 1 tbsp sesame oil

Directions

1. Green beans should be cooked for 3 minutes in salted boiling water, or until tender.
2. Drain, then refresh under a cold tap before draining one more.
3. Arrange the asparagus, spring onions, radishes, and herbs on a serving tray.
4. In a small bowl, combine the ginger, garlic, and chilli to make the dressing.
5. Combine the lime juice and sesame oil in a mixing bowl.
6. Mix well after seasoning with a touch of salt, pepper, and sugar.
7. Sprinkle the hazelnuts on top of the salad and drizzle with the dressing.