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Ingredients

• 300 g (10½ oz) small broccoli florets
• 200 g (7 oz) small sugarsnap peas
• 125 g (4½ oz) baby corn, halved lengthways
• 1 bunch of spring onions, shredded
• 1 red pepper, seeded and diced
• 100 g (3½ oz) young, tender pak choy leaves, halved lengthways if large
• 85 g (3 oz) bean sprouts
• 2 tbsp roasted kasha (buckwheat grain)
• Peanut butter dressing
• 4 tbsp crunchy peanut butter
• 5 tbsp warm water
• juice of 1 lemon
• 2 tbsp light soy sauce
• ¼ tsp caster sugar
• 1 tsp finely grated fresh root ginger

Description

In This Delicious Vegetarian Salad, Tiny Florets Of Broccoli, Baby Corn And Sugarsnap Peas Are Blanched Briefly And Then Tossed With Crunchy Raw Vegetables In A Soy And Peanut Butter Dressing. Nutty-flavoured Roasted Kasha (buckwheat Grain) Adds Texture.

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