Method

1. To make the topping, heat up a frying pan and dry-toast the nuts or seeds and a little salt for about 1 minute over a medium heat until golden. Keep an eye on them as they’ll quickly burn, and toss halfway through cooking.
2. Whisk the dressing ingredients together in a large serving bowl and season to taste.
3. Place the shredded pak choi and lettuce and the chopped herbs in the bowl and mix with the sliced spring onions. Toss in the dressing and top with the toasted nuts or seeds.

Ingredients

• Leaves of 4 large heads of pak choi, shredded
  Leaves of 1 large Little Gem or cos lettuce, shredded
  1 large handful of fresh coriander, roughly chopped
  1 large handful of fresh mint leaves, roughly chopped
  1 large handful of fresh Thai basil, roughly chopped
  4 spring onions, finely sliced

  Dressing:
  Juice and zest of 1 1⁄2 limes
  6 tbsp extra-virgin olive oil
  1  tspn raw honey or maple syrup
  2  tbsp tamari
  Sea salt and black pepper

  Topping:
  1 large handful of almonds, cashews or sesame seeds (or a mixture)

My Cookbook