Serves 4-6
INGREDIENTS
115g/4oz mange-tout (snow peas), topped and tailed and halved
114g/4oz French beans, trimmed and halved
1/2 cucumber, peeled, halved and sliced
115g/4oz Chinese leaves, roughly shredded
115g/4oz bean sprouts lettuce leaves, to serve

Dipping sauce
1 clove garlic, crushed
1 small green chilli, seeded and finely chopped
2 tsp sugar
3 tbsp creamed coconut
75ml/5 tbsp/1/3 cup boiling water
2 tsp fish sauce
3 tbsp vegetable oil juice of
1 lime
2 tbsp freshly-chopped mint

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Green Vegetable Salad with Coconut mint dip

Bring a saucepan of salted water to the boil. Blanch the mange-tout (snow peas), beans and cucumber for 4 minutes. Refresh under cold

running water. Drain and set aside.

To make the dressing, pound the garlic, chilli and sugar together using a pestle and mortar. Add the coconut, water, fish sauce, vegetable oil, lime juice and mint.

Pour the dressing into a shallow bowl and serve with the salad ingredien arranged in an open basket.